Blend together the local sausages and sage, season well and set to one side. Clean the chicken breast from any fats and butterfly cut. Start filling the chicken by spreading the sausage mix on the breast add the red currants and roll the breast as tight as possible. In a hot pan seal the chicken breast on all sides with olive oil and wrap in Parma ham. Place on an oven tray drizzle with olive oil and cover with foil. Cook for 10 minutes in a pre heated oven set at 180`c.
Serves 1Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan