Ingredients

• 4 medium skinless chicken breast
• 120g creamy blue cheese
• 8 sage leaves
• 4 prosciutto slices or similar thin sliced air dried ham
• olive oil

Method

1. Place the chicken breast on a work top so that the side which was cut from the bone is facing up. From the centre of the fillet make an incision lengthwise with a knife through the flesh so as to open it up being careful not to cut through. Repeat this on the other side, then flatten them out slightly with a mallet or rolling pin, carefully so as not to tear the skin.
2. Spread around 30g of cheese along the centre of each flattened breast and bring in the sides of the breast so as to seal the filling in.
3. Place a slice of prosciutto ham on a chopping board and in the centre put two sage leaves. Place the chicken breast skinned side down onto the centre of the prosciutto ham and wrap the ham around the breast. Repeat this with the remaining chicken breast.
4. Heat a little olive oil in a large frying pan over a medium heat. Place the chicken breast in the pan and cook 5-7 minutes on each side (10-12 minutes) dependant on size. The breast should be firm to touch when cooked through. Serve.
5. Accompany the chicken breast with boiled new potatoes and sauteed spinach or try with gnocchi and rocket.