4 chicken breasts
8 white ham rashers
1 glass of Pinot Grigio wine
2 teaspoons of Balsamic Vinegar of Modena Mazzetti l’Originale Two Leaves
150 g of chopped celeries, carrots and onions
2 sage leaves
3 teaspoons of Extra virgin olive oil
30 g of butter
salt and pepper
Wash and peel the lemon. Cut the peel into strips and boil them for a minute.
Repeat the same operation two times more changing the water.
Put the lemon peels in a non-stick pan with butter and sugar.
As soon as the sugar become brown, add one teaspoon of Balsamic Vinegar of Modena Mazzetti l’Originale Two Leaves and reduce.
Beat the chicken breasts to widen them. Season them with oil, salt and pepper.
Place two ham rashers on the chicken breasts with some candied lemon peels. (keep some lemon peels for garnishing) Roll and tie with a string.
Cook in a non-stick pan with oil, sage, thyme and the vegetable mixture.
Add the Pinot Grigio wine and the Balsamic Vinegar of Modena and reduce. Add the left lemon peels and cook till the meat will be ready Eliminate the string and cut the rolls in slices.
Serve with the sauce left in the pan.