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Prepare the pesto. Carefully cut pockets into the chicken breasts and fill each with 1 1/2 tbsp of pesto. Slightly overlap two slices of ham (three if they are narrow). Lay a chicken breast on the ham, top with three sage leaves and wrap the ham tightly around the chicken breast. Do the same for the remaining chicken breasts. Heat a bit of butter in a pan and seal the chicken breasts briefly from all sides. Finish the chicken breasts in the oven for about 15 minutes depending on size.
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