For the filling, put all the ingredients in a blender and puree very finely until it becomes a bit firm. To taste. Carefully cut a pocket into the side of the chicken breast and fill it with the mixture. Cover the breasts with 2 slices of sage on each side, season with salt and pepper. Now place 3 slices of ham next to each other on the long side, slightly overlapping. A chicken breast should be well absorbed across the ham. Roll up the breast with the slices tightly and press the ham down a little. Proceed carefully so that the filling is not squeezed out. Now fry the rolled-up breasts briefly on all sides in butter, not too hot. Turn it carefully so that the ham coating does not come off and then slide it into the oven, which has been preheated to approx. 165 °. Cook for 12-15 minutes, depending on the thickness, and turn once. If you are unsure, you can cut a breast once. The optimum point is reached when the meat is straight through but still very juicy. If you cook too long, it gets tough. I serve French le Puy lentils (see my recipe: Quail breasts with lukewarm lentils). You can also use different types of peppers steamed in olive oil. I serve the vegetables in a deep, large casserole dish and place the breasts that have been cut three times over them. A sauce made from heavily reduced stock and wine with bound cold butter will refine the recipe even more. However, this should be served separately, otherwise it would disappear in the vegetables. The filling makes a sauce almost superfluous. Of course, you can also serve the dish on plates right away.
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