Cut the chicken breasts in half horizontally to make narrow cutlets. Pluck the marjoram leaves from the twigs and spread evenly over the cutlets. Cut the ham slices in half and cover the chicken cutlets with them. Fix with wooden skewers. Season the meat on the uncovered side with salt and pepper.
Heat the clarified butter in a frying pan. Fry the chicken breasts in it for half a minute on each side. Put them into a baking dish.
Deglaze the pan with Noilly Prat or Port and white wine and bring to a boil. Rinse the peppercorns in a sieve under hot water, then crush them lightly with a fork and add them to the sauce. Boil to just under half.
Add the cream and reduce the sauce slightly repeatedly. Knead the butter and flour together with a fork and mold into the boiling sauce.
Season to taste with salt and freshly ground pepper. Pour over the chicken cutlets form and sprinkle the whole thing with cheese.
Bake the chicken cutlets in the middle of the oven heated to 220 °C for twelve minutes. Bring to the table hot.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!