Parma-Wrapped Chicken

• 2 boneless skinless chicken breasts
• salt & freshly ground black pepper
• 2 -4 sage leaves
• 4 sun-dried tomatoes, finely chopped
• 4 slices parma ham
• 34 cup white wine
• 3 -4 tablespoons creme fraiche

1. Preheat the oven to 350F
2. Lay out the chicken breast and season with salt and freshly ground black pepper.
3. Spread the sun-dried tomatoes evenly between the two breasts and top with 2 sage leaves on each.
4. Wrap 2 slices of Parma ham around each chicken breast and transfer them to an ovenproof dish.
5. Pour over the wine and cover with kitchen foil.
6. Cook for 30 minutes.
7. If you prefer a golden top, remove the foil for the last 5 minutes of cooking time.
8. Remove the chicken from the foil and keep warm.
9. Stir the creme fraiche into the cooking juices, to give a loose creamy sauce.
10. Season and serve immediately with the chicken breasts.

chicken breasts, salt, sage, tomatoes, parma ham, white wine, creme fraiche

Taken from www.food.com/recipe/parma-wrapped-chicken-230942 (may not work)