- 4 skinless boneless chicken breasts
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 50g slightly salted butter, softened
Butter is a dairy product made from separating whole milk or cream into fat and…
- 1 tsp finely chopped fresh tarragon, plus extra for scattering
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tsp finely chopped fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ tsp finely snipped fresh chives
- 25g ground almond
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 4 large thin slices of prosciutto
Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
Wrap the prosciutto well around each breast, overlapping the ends (you shouldn’t need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.