Butterfly the chicken breasts by slitting the long side and opening up. Lay out Parma ham slices into groups of two slices over lapped on a chopping board. Top with two sage leaves to each group ...
Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season with salt and freshly ground black pepper.
Crispy and craggy at the edges, smothered in aromatic sauce and topped with the gooiest smothering of cheese, chicken parm is everything all at once. A smorgasbord of tastes and textures ...
Heat a tablespoon of the oil in a large pan and when hot add the parma ham. Cook until crisp then remove from pan and set aside. Add the remaining oil to the pan and when hot add the chicken.