Try this - it is really nice, and I am sure in winter would be just as great with some creamy mash and a light tomato and onion gravy.
You Will Need:-
Lay out the parma ham on a sheet of clingfilm slightly overlapping each one. The best way is to place 4 slices vertically and then put 2 slices horizontally across the top of this, which will give you a rough square shape.
Flatten the chicken breasts or thighs by placing in a plastic bag and gently flatten with a rolling pin.
Lay the fresh sage leaves across the parma ham - 6 to 10 will be enough and lay the flattened chicken on top leaving a gap of about 1 inch at the top and bottom.
Squeeze the meat out of the sausage skins and cover the chicken with this, spreading it out smoothly. Using the cling film - start by lifting the covered parma ham away from you and rolling to create a swiss roll shape using the flap of parma ham at the top wrap around to finish nicely and create a firm roll. Roll until nice and even and tuck the ends in nice and tightly.
Drizzle with olive oil, season with black pepper and place in a preheated metal baking dish - and bake in the oven at 200 degrees for about 30 minutes turning once. Add some cherry\small vine tomatoes around the tin if there is room (otherwise place on a seperate tray) when turning the roll.
Leave the roll to stand for a few minutes when cooked and then slice - on a diagonal looks nice. Serve with new potatoes and petit pois, or with a rocket and yellow pepper salad, and some nice crusty bread. This goes great with either red or white wine.
This is lovely served cold for lunch or a picnic, and you can experiment by putting a layer of sundried tomatoes or dried apricots or blanched spinach on top of the sausage mixture for an extra taste and colour.
Enjoy.