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Ingredients
Method
- 4 skin-on chicken breasts
- 4 tbsp boursin cheese
- 2 tbsp redcurrant jelly
- 8 slices of prosciutto
- Roast potatoes and greens, to serve
- Cut the breasts in half horizontally to make a deep pocket, then open them like a book. Spread inside each breast 1 tbsp of cheese and ½ tbsp redcurrant jelly, then close the breasts and wrap each one with a slice of prosciutto. Place on a lined baking tray and cook for 20 mins in a preheated oven at 200C. Serve with roast potatoes, steamed greens and gravy.
30 mins
4 serving
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