Prosciutto Wrapped Cheesy Chicken with Wild Mushroom Sauce

INGREDIENTS

• 100g Gruyère cheese, finely rated
• 100g spinach, finely chopped
• 4 chicken breasts
• 8 slices of prosciuttod
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, peeled and finely sliced
• 100g mixed fresh mushrooms, sliced
• 1 garlic clove, peeled and finely chopped
• 75ml white wine
• 200ml chicken stock
• 125ml single cream
• Sea salt and ground black pepper
• Small handful of flat-leaf parsley, to garnish

METHOD

1. Preheat the oven to 200°C/350°F/Gas Mark 6.
2. To stuff the chicken, mix together the grated cheese and chopped spinach in a bowl. Lay the chicken breasts on a chopping board and, using a sharp knife, slice horizontally to create a pocket. Stuff each pocket with the cheese and spinach mix. Wrap two slices of prosciutto around each chicken breast.
3. Heat the oil in a large frying pan over a high heat. Add the chicken breasts and fry all over until they are crisp and golden. Transfer the breasts to a roasting tin and cook on the middle shelf in the oven for about ten minutes, until the prosciutto is crispy and the chicken is cooked through.
4. Meanwhile, make the mushroom sauce. Add the butter to the pan and place it back on a medium heat. Fry the onion and fresh mushrooms for about six minutes until tender. Then add the garlic and fry for another two minutes. Pour in the chicken stock and the white wine. Bring the sauce to the boil, then reduce the heat and simmer for two to three minutes until slightly thickened. Remove the pan from the heat and stir in the cream. Season with sea salt and ground black pepper to taste.
5. Sprinkle the cooked chicken breast with parsley and serve with the mushroom sauce and some rice, pasta or salad leaves.