Chicken rolls with parma ham

Slice the chicken breasts horizontally, but not completely. Fold the fillets open to a large schnitzel and beat them a little flatter with the flat side of the knife.

Sprinkle with pepper and toppings with a slice of ham.

Divide the basil leaves and roll up the chicken breasts.

Tie the rolls with a piece of kitchen yarn.

Heat the oil and 1 teaspoon of butter in a frying pan and fry the chicken rolls in a medium to high position.

Blush with the marsala, sherry or wine.

Turn the heat source down and bake the rolls for about 15 minutes.

Mix the rest of the butter with the frying liquid to a smooth gravy.