Summary

Ingredients

• 4 chicken breasts á 100g
• 8 slices Parma ham
• 8 leaves sage
• 2 tablespoons oil
• salt and pepper
• 250 g ribbon noodles
• 400 g carrot (s)
• 125 ml vegetable stock
• 150 g whipped cream
• 100 ml white wine
• Cheese, grated
• breadcrumbs
• 1 egg (s), including the yolk

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Instructions

1. Make deep cuts in the chicken breast horizontally and lengthways. Fill each fillet with 2 slices of ham and 2-3 sage leaves. Fry in hot oil for about 4 minutes on each side. Season with salt and pepper.
2. Cook the pasta for about 8 minutes, drain and pour into an ovenproof dish. Peel the carrots and cut them diagonally into thin slices. Bring the broth, cream and 6 tablespoon white wine to the boil. Add the carrots and cook for about 3 minutes. Season with salt, pepper and nutmeg and pour over the pasta. Put the chicken fillets on top.
3. For the crust, mix together the cheese, breadcrumbs, egg yolks and the rest of the wine and spread over the fillets.
4. Bake in a preheated oven (225 ° electric stove) for about 15 minutes.