Heat oven to 190C/170C fan/gas 5.
Beat together the goat’s cheese, lemon
zest, chilli, tarragon and some seasoning.
Cut a slit in the side of each chicken
breast, ensuring that you don’t pierce
through the other side. Using your
fingers, make a pocket and stuff the
cheese mix inside. Season the chicken
breasts, then wrap 2 slices of prosciutto
around each, covering the pocket tightly.
Put on a baking tray, drizzle with
olive oil and cook for 18-20 mins until
cooked through but still moist, and the
juices run clear.