A super simple recipe which can be easily tailored to the specific likes/dislikes of your family without any hassle. Whatever you include in your parcels, everyone will be happy.

INGREDIENTS

4 Chicken breasts

4 Slices of Prosciutto (you can also use

Parma ham or even streaky bacon)

1/2 ball of Mozzarella

4 Basil leaves

4 Sun-dried tomatoes

A little vegetable oil

EQUIPMENT

Baking tray - big enough to hold the 4 chicken breasts with space in between. If in doubt, use 2 trays

Sharp knife

METHOD

1. Heat oven to 190°c or 170°c fan.

2. Build the chicken parcels by placing a slice of Prosciutto on a chopping board and putting the chicken breast on top over the in the middle of the Prosciutto. Carefully slice open the chicken breast lengthways along the top, cutting to about 2/3 way through. This forms the slit with which to pack the flavour.

3. Push 1 Basil leaf, 1 sun-dried tomato and some Mozzarella into the slit. Then wrap the Prosciutto around the chicken breast to create the parcel. I've never been able to make this look pretty, but oh my God does it taste nice. Feel free to add more Prosciutto at this stage!

4. Place on the baking tray and rub a small amount of oil over the parcel.

5. Repeat this for all the breasts. The best bit is that you can tailor this to the individual likes of your family. Leave out any element that they don't like (We tend to have 2 fully loaded, 1 with no tomato and 1 just chicken and Prosciutto).

6. Bake in the oven for 30 mins. After 30 mins, check that they are cooked through. If you have any doubt, slice one open and check that there is no pinkness inside. If they are still pink, cook for another 5 minutes and check again.

7. Serve with Parmentier Potatoes or some sweet potato chips and a nice salad coated in our lovely dressing.