Ingredients
(per person)
a good sized fresh skinless, boneless, chicken breast
sprig of fresh rosemary (dried will not do)
approx 2 oz light soft herb & garlic cheese (Allouette or similar)
pack of proscuito ham (2-3 slices per breast)
Preparation
Pre-heat oven to 400 degrees
Make an angled slice into the chicken breast to create a pocket (try not to go ALL the way through)
Place a sprig of rosemary inside the pocket and leave some of the stem sticking out (try not to disturb the rosemary leaves - you’ll be removing the whole sprig later)
Fill the pocket with garlic cheese (approx 1-2 tablespoons)
Wrap the chicken breast in strips of proscuito ham - overlapping so all the breast is covered on all sides (best if the ends of the strips are tucked underneath)
Place the breasts in a lightly greased overproof dish (not a cookie sheet as there can be oozing cheese)
(Optional) Sprinkle with a little olive oil and dried onions or herbs
Bake uncovered in center of oven for 30 to 40 minutes (depending on size of breasts) - do not need to turn or fuss with them - they will do fine on their own!
Remove the rosemary sprig before serving - you should be able to slide it out in one piece.
Spoon any excess melted cheese back onto the breast when serving
