Goat's cheese and chutney stuffed chicken breasts

Preheat oven to 200°C (180°C) mark 6. Slice the chicken breasts in half horizontally through one side (keep the other side attached). Open out like a book, then bash between two sheets of greaseproof paper or clingfilm with a rolling pin to get an even thickness.

Press a quarter of the goat’s cheese over one side of the chicken breast, then top with a quarter of the chutney.  Fold over the other half of the chicken breast to cover the stuffing. Wrap two pieces of Parma ham around the  breast to secure the stuffing inside, covering any gaps.  Repeat with remaining breasts and filling. Put the  chicken on to a baking tray.

Cook in the oven for 20-25min until piping hot in the  middle. Serve with new potatoes and seasonal veg.

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