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.

Serves 2

Ingredients

2 chicken breasts

2 slices prosciutto

2 tablespoons cream cheese

2 cloves garlic – minced

Salt and cracked black pepper to season

Tablespoon mixed herbs

Method

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.