This impressive dinner only has a handful of ingredients.
Slice each chicken breast horizontally across the middle to make 4 fillets. Cover with cling film and, using a meat mallet or rolling pin, pound until it is about 1cm thick. Season both sides with salt and pepper.
Place 2 slices of parma ham on top of each chicken piece. Top with 2 sage leaves and wave a toothpick through to secure them in place.
Heat the oil in a frying pan over a medium heat and fry for about 2 mins on each side, until cooked through. Transfer to serving plates.
Add the wine to the pan, reduce over a high heat for 1 minute, and serve the chicken with juices drizzled over.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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