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Lightly toast the pine nuts. Create the stuffing by blending together the sun-dried tomatoes, basil, roasted pine nuts, shallot and cream. Carefully cut pockets into the chicken breasts and fill them with the stuffing. Slightly overlap two slices of ham (three if they are narrow). Put two sage leaves and a filled chicken breast on top, then again two sage leaves. Tightly wrap the ham around the chicken breast. Be careful not to press out the filling. Heat the butter in a pan and seal the chicken breasts briefly from all sides. Finish the chicken breasts in the oven for about 12 to 15 minutes depending on size.
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