Stuffed Chicken Wrapped in Prosciutto

This is a dish that will impress whoever you may cook it for! The rich tangy Roquefort cheese that fills the succulent chicken goes so well with the roasted cherry tomatoes.  The perfect flavour combination is executed nicely with chorizo and prosciutto, served with seasonal greens. This is a dish that was first made for me by my auntie Margaret, who was a culinary comforter. A true childhood treat, whenever we'd go and visit her home. I remember having this chicken dish served with asparagus, which back then was our 'posh' greens (yes I am currently laughing!). This is most definitely a dish that is reminiscent of good times and good food- deliciously simple!

Ingredients for the chicken oven dish:

(serves 4)

4 Chicken breasts

1 Onion

250g Vine Ripened Tomatos

3 Garlic Cloves

5 Chorizo Slices

50g Roquefort Cheese

4 Slices of Prosciutto 

Salt and Pepper

Italian Olive Oil 

Serve with:

Baby Potatoes

Asparagus (or any green veg of your choice)

Method:

1. First start by pre heating the oven to gas mark 5/ 190•c or fan assisted 170•c.

2. Use a sharp knife to cut a pocket into the side of the chicken breasts, and then stuff with roquefort cheese. 

3. Once breasts are stuffed, wrap the chicken with the prosciutto ham, covering the pocket fully. 

4. Get a glass oven dish and drizzle the base with your olive oil. Bash the garlic cloves with the flat side of the knife and place in dish. Slice your onion finely and also place in the bottom of the dish. Then place the full vine of tomatoes into the dish, vines and all, before placing the wrapped chicken breasts on top. 

5. Once the chicken breasts are in, place the slices of chorizo between the breasts and season with salt and pepper. 

6. Cover with tin foil and place in the oven for 15 minutes, after this time remove the tin foil and cook for a further 20 minutes. 

7. Cook your baby potatoes for around 15 minutes (or until knife can pierce into the soft potato) and leave in pot with a knob of butter to melt over once cooked. Then steam your asparagus for 4-5 minutes before chicken is cooked fully.