Ingredients
- 4 chicken breasts with skin, about 150g each
- Sea salt and pepper
- 4 slices Swiss cheese
- 4 slices ham or salami
- 4 sage leaves
- 1 tbsp olive oil
- 1 tsp butter
Method
Place the chicken skin-side down on a board. With a sharp knife cut the chicken almost in half from the side, cutting parallel to the board, and leaving the other side joined. Open up like a book and lightly bash flat.
Season well and arrange a slice of cheese and a slice of ham or salami on top, folding them if necessary to fit. Place a sage leaf on top and close the chicken, again as you would a book. Cover with plastic wrap and lightly bash the edges to help them seal. Wrap in plastic until required.
Heat the oven to 200C and warm an oiled baking tray.
Heat the oil and butter in a pan, remove the plastic from the chicken and cook, skin-side down, for 4 minutes until well-coloured. Place skin-side up on the baking tray, season well and roast for 15 minutes or until cooked, which will depend on their size.
