Prep 15 mins
Cook 30 mins
A tangy tomato filling inside Parma ham wrapped chicken breasts makes a fast and fabulous no-fuss supper dish. Perfect for a mid-week meal!
- 2 boneless skinless chicken breasts
- salt & freshly ground black pepper
- 2 -4 sage leaves
- 4 sun-dried tomatoes, finely chopped
- 4 slices parma ham
- 3⁄4 cup white wine
- 3 -4 tablespoons creme fraiche
- Preheat the oven to 350°F
- Lay out the chicken breast and season with salt and freshly ground black pepper.
- Spread the sun-dried tomatoes evenly between the two breasts and top with 2 sage leaves on each.
- Wrap 2 slices of Parma ham around each chicken breast and transfer them to an ovenproof dish.
- Pour over the wine and cover with kitchen foil.
- Cook for 30 minutes. If you prefer a golden top, remove the foil for the last 5 minutes of cooking time.
- Remove the chicken from the foil and keep warm. Stir the crème fraîche into the cooking juices, to give a loose creamy sauce.
- Season and serve immediately with the chicken breasts.
Easy and yummy. I have made this three times and loved it every time. I make it with the following changes: first, I use thyme because I grow my own and it seemed like it would go with this dish, second I use sour cream instead of creme fraiche, last I usually use boneless skinless chicken tenderloins instead of the larger breasts. I love the flavors of this dish - big hit. One suggestion with this dish is to take out the breasts once it has cooked through and then thicken the broth with anything--corn starch, potatoes, flour, whatever to get the wine sauce to stay on the chicken once I put it on my plate. I did thicken the sauce on my third try and was happy with the results. Great with other Italian or Spanish dishes! Thanks for posting.
We made this for Freezer Tag to try to determine whether the recipe is suitable for freezing, so this review is kind of in two parts. First, my husband and I just did not care for the recipe much. It was OK, but probably not something we'd ever do again -- we found that the flavor of the sun-dried tomatoes overwhelmed the delicate parma ham, and the wine sauce was just a bit of distraction. Perhaps reducing the amount of sun-dried tomatoes and cooking the whole dish on the stovetop would improve it and give you a chance to "build" a pan sauce; don't get me wrong - the recipe wasn't bad - just not to our taste, that's all. However, the other reason for the review was to evaluate it for freezing, and it froze wonderfully! We "assembled" the chicken breasts exactly as directed, then wrapped each in parchment and placed both packets in a zip-top freezer bag. To cook, we thawed completely, unwrapped, and continued as directed, adding the remaining ingredients (which we always keep on hand) at the time of cooking. I would recommend, if you are a fan of the bold flavors of sun-dried tomatoes and sage, definitely give this one a try, and certainly, put together a few extras for the freezer to enjoy later!