Preheat the oven to Gas 6, 200 °C, fan 180 °C. 400 °F.
Get an ovenproof dish, grease and arrange the chicken breasts in the base. Spoon on the creme fraiche and cover with the caramelised red onion relish. Arrange the parma ham on top and finish with sage leaves.
Bake for 30 minutes at 200°C or until cooked and golden brown on the top.
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