Chicken, Mozzerella and Parma Ham

Stuffed chicken breast, served with new potatoes and salad

1. 1

   Pre heat oven to gas 6, fan 180.
   
   Lay out the fillets on a board and season all over. Make a small incision about 4-5 cm long and 3cm deep in the middle of each fillet.
   
   Stuff 2 slices of mozzerella and 3 basil leaves into the incision. Wrap each fillett with 1 1/2 slices of the parma hamm- ensure that you cover the hole so that the mozzerella and basil doesn't fall out during cooking.
   
   Heat the oil in a frying pan/griddle and seal the fillets for around 5 minutes, turning frequently, before placing in a roasing try for 15 minutes. Cook until chicken runs clear or the cheese is oozing !
   
   Service with the potatoes and the salad - gorgeous.
   
   This goes really well with foccaccia bread too :)