Usually cooked with veal, this chicken variation is delicious. Use tender small sage leaves as the herb can be very pungent.

Ingredients

• 4 single breasts of chicken, skin removed
• 100 grams finely sliced mozarella cheese or bocconcini cheese
• about 8 medium sized sage leaves
• salt and pepper to season
• 4 long rashers prosciutto or streaky bacon
• 4 bamboo skewers
• 50 grams butter, preferably unsalted
• 1/2 onion or 4 shallots peeled and finely diced
• 1/2 cup cream
• 1/2 cup masala wine or use sweet sherry

Method

1. Place the chicken breasts between two sheets of plastic wrap and hit firmly with a mallet or rolling pin until the chicken is an even thickness throughout.
2. Place 1-2 slices mozarella or bocconcini cheese on one half of the chicken breast and top with 2 sage leaves. Season well with pepper.
3. Bring the chicken breast over on top to sandwich the cheese and sage. Wrap a slice of prosciutto or bacon to enclose and secure with a bamboo skewer.
4. Heat the butter in a frying pan and cook the chicken breast for about 10 minutes over a moderate turning once. Set aside on a plate.
5. Add the onion or shallots to the pan and cook for five minutes until softened. Add the cream and masala and bring to the boil. Season with salt and pepper if wished.
6. Serve the chicken with masala sauce and diced pan-fried potatoes seasoned with sundried tomatoes, paprika and fresh herbs.

Cooks Tips

Bocconcini cheese is fresh mozarella cheese. The small balls of cheese are sold in packets filled with either whey or flavoured olive oils to keep them moist and fresh. Use quickly after opening.