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.
Ingredients
Print Recipe
Pin Recipe