STUFFED CHICKEN BREASTS

Serves 2 2 large skinless chicken breasts 25g butter 100g mixed chestnut and shiitake mushrooms, finely chopped 2 cloves garlic, chopped Black pepper Salt 1 dsp parsley, finely chopped 50g Cambozola or any blue cheese, cut into 1 cm cubes 6 prosciutto or parma ham slices 12 tomatoes on the vine Olive oil 1 tbsp Marsala – optional Turn on oven to 190C, gas mark 6. Slit chicken breasts horizontally to make a pocket for the stuffing. Melt the butter, add mushrooms and fry over a medium heat for 10 minutes to really enrich the flavour of the mushrooms. After 5 mins of cooking, add the chopped garlic and a few good twists of black pepper with a sprinkle of salt. Remove from the heat, turn into a bowl and allow to cool, then add the chopped parsley and the cubed cheese. Push the stuffing into the breasts and wrap the slices of prosciutto tightly around the chicken. Use a cocktail stick to hold together if necessary. Brush a cast-iron griddle pan with oil, and heat until very hot. Add the chicken breasts, together with the tomatoes on the vine. Sear on each side for 3 mins before transferring the pan to the oven to cook for 25 mins. Take the chicken and tomatoes out of the pan and set aside. If you’re using the Marsala, pour into the pan to deglaze.

Slice the chicken, then pour the juices over.