Mum and dad both scraped the pan clean and that just says it all.
✔️3 x chicken breasts
✔️pack of sliced Parma ham or prosciutto
✔️180g cream cheese (I used a little Boursin mixed in as it was leftover)
✔️handful of chopped herbs (I used parsley & thyme leaves)
✔️2 garlic cloves, peeled & grated
✔️salt & freshly ground black pepper
✔️zest and juice of 1/2 a lemon
✔️200ml chicken stock
Heat oven to 200C/fan 180C. Mix the cream cheese with the herbs, garlic, lemon zest and seasoning. Place the chicken breasts on a board and cut a slit along each breast, making sure you don’t cut the whole way through. Spoon some cream cheese mixture in to the incision in each chicken breast, then tightly wrap with the Parma ham / prosciutto to keep the filling enclosed. You should be left with some cream cheese which will go in the sauce.
Heat a griddle or frying pan on a high heat (one that can also go in the oven) and when very hot place the chicken breasts top side down for 2-3 minutes until they have browned. Turn them over and place straight in the oven for 20-30 mins depending on the size of your chicken.
Once cooked, remove the chicken from the pan and pour in the stock and place on a low heat. Use a wooden spoon to help deglaze the pan then add in the leftover cream cheese mixture. Keep stirring and once it starts bubbling squeeze in the lemon juice, add back in the chicken breasts and you are ready to serve.
We had ours with courgettes, asparagus and cherry tomatoes which were cooked in the same oven for circa 12 minutes with some olive oil, thyme leaves, lemon zest and salt and pepper. I also made @ottolenghi whole roasted celeriac which is fab! Recipe to follow.