Chicken breast, skinless, raw
300 g, 2 x 150g, boneless
4 teaspoons, level, ideally use 4 sage leaves
2 slice(s), thin
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), chicken or vegetable, make up to 100ml with hot water
50 g, to serve, and any mixture of fresh green veg
- Place the chicken breasts, well-spaced, on a large piece of cling film. Cover with a second piece of cling film. Using a meat mallet or rolling pin, gently but firmly beat out the chicken breasts until flattened and an even thickness.
- Remove the cling film and place two sage leaves on top of each chicken breast. Season with a little salt and pepper, then place a slice of Parma ham on top of each one. Turn them over, then roll them up from the narrow end. The ham should be on the outside. Secure with cocktail sticks.
- Spray a heavy based frying pan with low fat cooking spray. Add the chicken & Parma rolls and cook over a medium-high heat for about 2-3 minutes, turning often to seal them. Pour in the Marsala or sweet sherry, allow it to bubble up, then add the stock. Heat until simmering, then cover with a lid or piece of foil and turn the heat to low.
- Simmer for 20-25 minutes, spooning the juices over the chicken after 15 minutes. Serve the chicken, removing the cocktail sticks, with steamed fresh green vegetables.