Take each chicken breast and put between two pieces of cling film. Beat out with a rolling pin till the breast is as thin as possible and the shape is as square as possible. Pre-heat the oven to 180c
Crush the peppercorns and chop up one piece of ham. Mix the peppercorns and ham with the goat's cheese
Put half the cheese in a heap just to one side of centre on each
Fold up the sides of the chicken breast, over the stuffing - start with the long sides, then pull the top and bottom over.
Turn the paupilletes over and wrap with the remaining strips of ham.
Using kitchen twine, wrap the paupilletes up as if wrapping a parcel first so that each parcel is divided into quarters, then with two more turns of the string, so that there are eight segments.
Put the oil in an ovenproof skillet and heat. Put the parcels in the pan and seal on all sides for a minute.
Pour the wine into the skillet and bring to a gentle simmer. Put the skillet into the oven and cook for 15 minutes
Remove the string before serving.
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