Chicken stuffed with goat’s cheese & tarragon

• soft goat's cheese↗140g g

  (we used Pant-Ysgawn Farm Organic)

• zest ½ lemon↗
• long red chilli↗½

  (deseeded if you don't like it too hot), finely chopped

• finely chopped tarragon1 tbsp tbsp
• skinless chicken breasts↗4
• slices prosciutto↗8

Step-by-step instructions

1. 1

   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.

2. 2

   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.