Summary

Ingredients

• 2 half chicken breasts, boned and skinless
• 4 slices Parma ham
• 12 sage leaves
• 2 tablespoon butter
• 100 ml Marsala
• Salt and pepper, black and freshly ground
• 1 cup rice
• 1 large zucchini
• 1 teaspoon broth, instant
• 1 tablespoon maple syrup
• some oil, neutral

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Instructions

1. Prepare the rice as usual.
2. Halve the breast halves lengthways, place them between two plastic sheets and pound them lightly. Season with salt and pepper on both sides. Place three sage leaves on each, wrap a slice of Parma ham around the breast fillets and secure with toothpicks.
3. Heat the butter in a non-stick pan and fry the schnitzel on both sides until golden brown. Add the Marsala and let it simmer for 15-20 minutes on a very low heat.
4. Thinly slice or slice the zucchini. Heat the oil in a pan and fry the slices lightly, then pour in a little broth. Season with salt and pepper and add the maple syrup. Put a lid on and cook on low heat for about 10 minutes.
5. When the cooking time is over, add 3-4 tablespoon of the zucchini stock to the chicken pan and stir in. If you want, you can easily thicken the marsala sauce with a little flour. But also tastes great when not bound.
6. Serve with the rice and zucchini.
7. 628 Kcal per serving.