Ingredients
For the red wine sauce
¼ red onion, chopped
1 tbsp olive oil
½ beef stock cube
150ml/¼ pint water
½ glass red wine
For the chicken
1 chicken breast
2-3 sage leaves
2 slices parma ham
2 tbsp olive oil
handful spinach
30g/1oz
2 tbsp double cream

Method
1. For the red wine sauce, sauté the onion in the oil for 2-3 minutes.
2. Add the red wine and simmer for 2-3 minutes.
3. Add the beef stock cube and water and simmer for 3-4 minutes.
4. Lay the sage leaves on the chicken.
5. Wrap the pancetta over the top of the sage and round the chicken.
6. Pan fry for 3-4 minutes.
7. Bake in a hot oven for 8-10 minutes until cooked through.
8. Wilt the spinach in the butter.
9. Stir in the cream.
10. Slice the chicken and serve on the spinach.
11. Pour the sauce round the chicken.