Goat’s cheese & herb-stuffed chicken with risotto Milanese

A great Saturday night treat for friends.You can have the chicken prepped and ready to go hours ahead

– just keep it in the fridge and bring up to room temperature before cooking, or give it an extra 10 mins in the oven. Serves 6 Prep 20 mins Cook 1 hr n n n

sMinless chicMen fillets

200g soft, rindless goat’s cheese ½ garlic clove, crushed tsp finely chopped rosemary, plus 6 small sprigs

12 slices prosciutto oil, for the baking tray wilted spinach, to serve

FOR THE RISOTTO

100g butter

large onion, finely chopped 300g arborio rice small glass dry white wine

3 good pinches of saffron

1.5 litres chicken stock, simmering

g parmesan, finely grated

1 To make the risotto, melt 50g of the butter in a pan, then cook the onion for 10 mins until soft but not coloured. Add the rice and stir, then pour in the wine. Let it evaporate, then add the saffron. Pour in the stock, 1-2 ladlefuls at a time, stirring and scraping the rice from the bottom of the pan as you do. When each addition of stock has almost evaporated, add the next ladleful. This should take about 15-17 mins. The risotto is ready when the grains are tender but still have a little bite.

2 Beat in the remaining butter and some seasoning, then beat in the parmesan. If you want to make the risotto ahead, stop before it’s really tender, then add the last couple of ladles of stock, the butter and parmesan just before serving.

3 Heat the oven to 180C/160C fan/ gas 4. Pull off the false fillet from each breast if still attached. Put the main chicken breast on a board, skinned-side down. With a small knife, make a pocket in the chicken by cutting along the length and into the side of the breast. Be careful not to cut all the way through. Mash together the cheese, garlic and rosemary and season well. Divide between each pocket, spreading evenly. Bash out the false fillets a little (if you have them), then use them to seal over the cuts in the fillets.

4 Lay 2 slices of prosciutto out flat, slightly overlapping, and put a sprig of rosemary in the middle. Put a fillet skinned-side down on top and wrap with the ham. Repeat with the remaining fillets. Oil a baking tray, put the chicken on it with the join underneath and cook for 25-30 mins, depending on size (use a metal skewer to check it’s piping hot in the middle). Cut each fillet in half at an angle, and serve with the risotto, wilted spinach and any cooking juices.

PER SERVING 7{ä kcals] vaÌ 3{g] saturates 20g, carbs {3g] fibre Óg] «r Ìe È{g] salÌ 3°Èg