Summary

Ingredients

• 4 chicken breast fillet (s)
• 8 slices Parma ham or Serrano ham
• 16 leaves sage
• 1 tablespoon olive oil
• 1 tablespoon butter
• pepper from the grinder
• 0.25 liter ¼ orange juice
• 4 tablespoon balsamic vinegar
• possibly sauce thickener

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Instructions

1. Halve the chicken fillets, pound them a little flat. Place a slice of ham and 2 sage leaves on each of the fillets, close and close with toothpicks.
2. Heat the oil and butter in a pan, fry the fillets on both sides for 2 minutes. Remove from the pan, pepper.
3. Deglaze the frying stock with orange juice and vinegar, reduce a little and thicken to taste. Put the fillets back in the pan and let them steep. As a side dish, I recommend “Penne with zucchini” from my recipes.
4. Tip: During the asparagus season, the chicken fillets can also be served perfectly with fresh asparagus.