Chicken Breast with Prosciutto Crudo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g chicken breasts, skinless / bones
- 8 slices ham, raw
- 8 leaves sage
- 80 ml Marsala
- 50 g butter
- salt
Print Recipe
Pin Recipe Instructions
- Wash and dry chicken breasts and remove fat and tendons. Pour into a deep plate, drizzle with the Marsala, cover with cling film and let sit in the refrigerator for 1 hour.
- Water the Roman pot.
- Remove the chicken breasts from the marinade and drain. Set the marinade aside, it will still be used. Make butter liquid. Salt and pepper the meat and press 2 sage leaves on each breast fillet. Brush the fillets with butter on all sides. Spread the ham on the work surface and wrap 2 slices around each chicken breast. Brush all sides with butter again.
- Put the parcel in the Römertopf and drizzle with the marinade from before. Close the pot and place in the cold oven. Braise at 210 ° C without opening the pot in the meantime for about 60 minutes.
- If possible, first open the Römertopf at the table, an absolutely delicious cloud of scent escapes.
- In the light version there is also green asparagus or spinach leaves. If there is any danger of getting up from the table hungry, I would add rice. Then stir the rice with another 50 g butter and 100 g Parmesan after draining. Fits wonderfully.
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