Usually when I make chicken with a filling it is cheese based but I’ve seen several blog and Pinterest posts with a variety of stuffings recently. So I decided to try something a bit different to the norm, for us at least.
3 chicken breasts
40g diced chorizo
3 tsps sun dried tomatoes
3 tbsp cream cheese
6 slices prosciutto
Use a sharp knife to cut a pocket in the chicken, then stuff each piece of chicken with a third of the chorizo and a teaspoon of sun dried tomatoes. The shopping fairy purchased meze instead of sun dried tomato so ours included olive and capers. Close up the pocket and add the cream cheese to the top of the chicken.
Spread out two slices of prosciutto and wrap the chicken breast up in it. Place in a pre-warmed oven at Gas Mark 5 for 20-25 minutes depending on the size of the chicken. Serve with vegetables of your choice, we had mashed potato, peas and mushrooms.