Chicken Tallegio

• 4 large chicken breasts
• 4 thin slices brie cheese (use Tallegio if you find)
• 4 slices parma ham
• 16 sage, leafs (fresh)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 300 ml chicken stock
• 4 tablespoons double cream
• 2 tablespoons white wine

1. Pound flat the chicken breasts and put them on a plate.
2. Pound the tenderloins.
3. keep the chicken breast pounded side up and patch any holes with the tenderloins.
4. ( The tenderloins are those two dangling strips of exess meat on the inside of the breast).
5. Grind some pepper on top and lay a slice of tallegio lenghtways in the centre.
6. starting at the shortest end, roll the chicken into a sausage shape with the cheese enclosed in the centre.
7. Repeat with remaining rolls.
8. Put a slice of parma ham on the board and arrange 4 sage leaves evenly spaced on top.
9. Lay a chicken roll, seam side down and wrap prociutto loosely around the chicken.
10. The sage leaves will show through the wafer thin parma ham making the rolls more attractive.
11. heat the oil and butter in a large frying pan, add the chicken rolls and cook 3 minutes on each side ( 4 sides kind of) then cook a further 3 minutes for a total of 15 minutes.
12. Remove from heat and add the wine and stock to the pan, scraping the bottom of the frying pan with a wooden spoon.
13. Boil for 2 minutes then add the cream.
14. Return the chicken to the pan and simmer for 3 minutes, spooning the sauce over the chicken.
15. Turn off heat and rest the chicken for 2 minutes.
16. serve in warmed plates with sauce spooned over it.
17. Serve with baby boiled potatoes and green beans.

chicken breasts, thin slices brie cheese, parma ham, sage, olive oil, butter, chicken, double cream, white wine

Taken from www.food.com/recipe/chicken-tallegio-373575 (may not work)