Perfect mid-week dinner that’s quick and easy but feels like comfort food. I sometimes make this in the week if I haven’t got time to make a full roast but everyone fancies one.
I served mine with asparagus and honey glazed carrots but feel free to substitute the veg for any you have.
Perfect with a glass of ice cold sauvignon blanc.
2 chicken breasts
2 slices prosciutto
2 tablespoons cream cheese
2 cloves garlic – minced
Salt and cracked black pepper to season
Tablespoon mixed herbs
Pre heat oven to 200c / 180c fan
Mix your cream cheese and minced garlic together with a fork.
Slice your chicken breast across the centre of the breast and stuff with your cream cheese and garlic.
Wrap your chicken in a slice of prosciutto.
Sprinkle over half the mixed herbs on each chicken breast and season with salt and cracked black pepper.
Place on a baking sheet in the centre of the oven for approximately 20 minutes.
Tip: Serve with a crispy, fluffy jacket potato and load up with mature cheddar and lots of fresh veg on the side.