Summary

Ingredients

• 750 g chicken breasts, skinless / bones
• 8 slices ham, raw
• 8 leaves sage
• 80 ml Marsala
• 50 g butter
• salt

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Instructions

1. Soak the Roman pot in water for roughly 15 minutes (required for clay cookware).
2. Wash and dry the chicken breasts and remove any fat and tendons.
3. Pour the Marsala into a deep plate, add the chicken breasts, cover with cling film, and refrigerate for 1 hour.
4. Remove the chicken breasts from the marinade, drain well, and reserve the marinade.
5. Melt the butter over medium heat.
6. Salt each chicken breast and press 2 sage leaves onto each breast. Brush all sides with melted butter.
7. Wrap 2 slices of ham around each chicken breast and brush all sides with butter again.
8. Place the wrapped chicken breasts in the drained Roman pot, drizzle with the reserved Marsala, and cover the pot.
9. Place in a cold oven and braise at 210°C (410°F) for 60 minutes without opening the pot.
10. Open the Roman pot at the table to release the aromatic steam before serving.