Parma-Wrapped Chicken

1. Preheat the oven to 350°F

2. Lay out the chicken breast and season with salt and freshly ground black pepper.

3. Spread the sun-dried tomatoes evenly between the two breasts and top with 2 sage leaves on each.

4. Wrap 2 slices of Parma ham around each chicken breast and transfer them to an ovenproof dish.

5. Pour over the wine and cover with kitchen foil.

6. Cook for 30 minutes. If you prefer a golden top, remove the foil for the last 5 minutes of cooking time.

7. Remove the chicken from the foil and keep warm. Stir the crème fraîche into the cooking juices, to give a loose creamy sauce.

8. Season and serve immediately with the chicken breasts.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.75 cup	0	0	0
Chicken breast	2 boneless	0	0	0
salt black pepper	0	0	0	0
creme fraiche	3 tablespoons	0	0	0
sage leaf	2	0	0	0
parma ham	4 slices	0	0	0
sun tomato	4	0	0	0