Chicken Breast with Parma Ham and Sundried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Chicken breast fillet (s)
- 1 mozzarella
- 1 glass tomato (s), dried in herb oil
- 150 g Parma ham
- 1 can (s) tomato (s), peeled
- 1 onion (s)
- salt and pepper
- herbs Provence
- olive oil
- garlic
Print Recipe
Pin Recipe Instructions
- Wash the chicken breasts and cut each into a schnitzel. Salt and pepper. Cut the mozzarella into slices. Fill the chicken breasts with 1 dried tomato, 1 slice of mozzarella and 1 slice of Parma ham and roll up like a roulade.
- Place the involtini (rolls) in a baking dish and place in the preheated oven for 10 minutes, let them brown lightly at 180 ° C.
- Now chop the onion into small pieces. Heat the olive oil slightly and fry the onions. When they are translucent, add the peeled tomatoes and simmer for about 10 minutes, then mash the tomatoes. Season the sauce with salt, pepper, herbs and garlic.
- Pour the sauce over the involtini into the baking dish and place back in the oven at 180 ° C for about 20 minutes, depending on the thickness of the chicken breasts.
- Rice or ribbon noodles go well with it.
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