Ingredients:
3tbsp cream cheese or mascarpone
1tbsp finely chopped herbs, such as rosemary or parsley
2 garlic cloves, finely chopped
2 skinless chicken breasts
4 slices Parma ham or prosciutto
Olive oil
1. Put cream cheese or mascarpone in a bowl, add chopped herbs and garlic. Stir in some seasoning and set aside.
2. Put chicken smooth side down on a board. Pull flap of small fillet aside and slice inside breast to create a pocket. Be careful not to slice through other side.
3. Stuff pocket in chicken breasts with cheese mixture then fold small fillet back over to seal.
4. Lay ham slices lengthways on board, 2 slices per chicken breast, slightly overlapping. Season lightly then lay chicken widthways across middle of ham. Fold one side of ham over chicken, then roll chicken up into remaining ham.
5. Heat a pan over a high heat and add a drizzle of olive oil. Quickly brown chicken for about 2min on each sides. Transfer to a roasting tin. Cook at 200°C (180°C fan) mark 6 for 20min.
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Oak chopping board, Easy-fill acrylic mill, Lakeland. Pro paring knife, Loft 24-piece dinner set, Zwilling J.A. Henckels. Classic glass bowl (0.5 litre), Impressions ceramic ramekins, Classic non-stick metal rectangular roaster, Pyrex. White ceramic bistro plate, Sophie Conran. Easy Induction frying pan (24cm), Kuhn Rikon UK. Small white plate, tongs, oil pourer, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
