Ingredients

• 4 chicken breasts
• preferably free-range
• skin on
• 250g/8¾oz goats' cheese
• bunch fresh mixed herbs (such as parsley
• tarragon and dill)
• chopped
• 8 slices Parma ham
• freshly ground black pepper
• 500g/1lb 2oz carrots
• steamed until tender
• 2 bundles English asparagus
• steamed until tender

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Using a sharp knife
• make a deep incision down one side of each chicken breast to form a pocket in each.
• In a bowl
• mix together the goats' cheese and mixed herbs
• then stuff the chicken breasts with the mixture.
• Wrap two slices of Parma ham around each stuffed chicken breast and season
• to taste
• with freshly ground black pepper.
• Place the stuffed
• wrapped chicken breasts onto a baking tray and transfer to the oven. Cook for 20-25 minutes
• or until cooked through. (NB: The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part with a skewer.)
• To serve
• place one stuffed chicken breast into the centre of each plate. Serve with steamed carrots and asparagus.