INGREDIENTS - serves 2

2 chicken breasts
15g sundried tomatoes
15g cream cheese
6 slices of parma ham
1tsp mixed herbs
1tsp minced garlic
black pepper to season


1. Preheat your oven to 180oC
2. Butterfly each breast so it folds out like a book
3. In a small bowl mix the cream cheese, garlic, herbs and a little black pepper
4. Split the sundried tomatoes and cream cheese between each chicken breast and fold them shut.
5. Layer three slices of parma ham close together and place the closed stuffed chicken breast on top
6. Roll the chicken up in the parma ham taking care to seal the chicken properly
7. Transfer the chicken to a roll of tinfoil and wrap tightly making sure there are no holes
8. Wrap it up like a cracker
9. Repeat steps 5 - 9 with the remaining chicken breast
10. Bake in the pre-heated oven for 20-25mins

I like to serve mine with a vegetable risotto! Enjoy : )