Petto di Pollo al Prosciutto e Salvia con Purè (Chicken Breast Wrapped in Parma Ham and Sage with Mash)
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Ingredients
- 4 skinless chicken breast fillets
- 4 parma ham slices
- 8 fresh sage leaves
- 600 g mashed potato
- 100 ml white wine
- 30 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 44.4 g
- Carbohydrate
- 23.6 g
- of which sugars
- 1.8 g
- Fat
- 19.9 g
- of which saturates
- 9.5 g
- Fibre
- 2 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the chicken breasts, then lay 2 sage leaves on each and wrap tightly in a slice of parma ham.
- 2
Heat the olive oil and butter in a large frying pan and fry the chicken for 4-5 minutes each side until the ham is golden and the chicken is cooked through with no pink remaining.
- 3
Lift out the chicken, pour the white wine into the pan and let it bubble for 2 minutes, scraping up any sticky bits.
- 4
Warm the mashed potato and serve the chicken sliced with the pan juices spooned over and the mash alongside.
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