zest ½ lemon
½ long red chilli (deseeded if you don't like it too hot), finely chopped
1 tbsp finely chopped tarragon
4 skinless chicken breasts
8 slices prosciutto
Heat oven to 190C/170C fan/gas 5. Chop or grate the mozerella , then mix with lemon zest, chilli, tarragon and some seasoning.
Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side.
Using your fingers, make a pocket and stuff the cheese mix inside.
Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.
Recipe from Good Food magazine