Roasted Chicken Breast with Plums

Preheat the oven to 180°C (approximately 350°F).

Rinse the chicken breasts, pat dry, season with salt and pepper and wrap with the ham.

Heat the oil in a small roasting pan and add the butter. Sauté the chicken breasts in it. Add the rosemary and thyme sprigs. Bake in the preheated oven for 20 minutes.

Rinse, remove the pit and quarter the plums. Rinse the scallion and cut slightly oblique cut into 2 cm (approximately 3/4 inch) pieces.

After 15 minutes of cooking, add the onions and plums to the chicken breasts. Pour in the rose wine and add half of the poultry stock. Cook for about 5 minutes.

Remove and keep warm. Mix the chicken breasts, plums, herbs and onion.

Deglaze the gravy with the remaining chicken stock and let boil down for 5 minutes.

Arrange the chicken breasts, plums and onion on warmed plates and drizzle with the sauce.