3 garlic cloves
142g/5oz ricotta cheese
4 tbsp freshly chopped mixed herbs
salt and freshly ground black pepper
4 skinless chicken breasts
8 slices Parma ham, all visible fat removed
1. Preheat the oven to 220°C/425°F/Gas 7. Crush the garlic, place in a bowl with the cheese, herbs and seasoning to taste and mix well.
2. Cut a slit along one side of each chicken breast to make a pocket and divide the cheese mixture between the pockets.
3. Wrap a slice of Parma ham around each chicken breast, folding the ends under to seal in the filling. Place on a lined baking tray and bake for 20 minutes, or until cooked through. Serve immediately with carrot and courgette ribbons and baby roast potatoes.
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