Chicken Breast Wrapped in Ham
- 2 Chicken breasts
- 150 grams Mozzarella (1 ball)
- 4 fresh Sage
- freshly ground peppers
- 2 large slices Prosciutto
- 50 milliliters dry white wine
- 2 shallots
- 2 Beefsteak tomato
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 small can white Beans (240 grams drained)
- 2 tablespoons cream cheese
- 2 tablespoons finely chopped Basil
Slice the chicken with a sharp knife to create pockets. Drain the mozzarella and cut lengthwise into 4 thick slices.
Fill each pocket with 2 slices of mozzarella and 2 sage leaves. Season with salt and pepper, wrap in ham and secure with toothpicks.
Place in a greased casserole dish, pour in the white wine and bake in a preheated oven at 200°C (approximately 400ºF) for 15 minutes.
Peel and finely chop the shallots. Blanch the tomatoes for a few seconds, rinse cold, peel, quarter, core and dice.
Sweat the shallots in some oil until soft, stir in the tomatoes and vinegar and simmer for 5 minutes. Drain and rinse the beans and stir into the sauce. Heat through and season with salt and pepper.
Remove the meat from the oven, wrap in aluminum foil and keep warm.
Pour the wine broth through a sieve and reduce down to about half. Stir in the cream cheese and basil and fold back into the beans.
Arrange the stuffed chicken breasts on plates and serve with the sauce poured over the top.