I know you are actually trying this recipe as we speak… SHOCK. But you have already facetimed me three times to moan so if I post this quick enough maybe it will help!!

Good crowd pleaser – recipe serves 6 and I read it this week in olive.

Ingredients

Chicken
6 Skinless chicken breasts
Soft rindless goats cheese 200g
Garlic – half clove crushed
Rosemary – 1/2 tsp finely chopped (I know I told you tarragon on the phone – my bad)
Prosciutto – 12 slices
Spinach or other greens

Risotto
Olive oil
Chicken Stock 1.5 litres
Onion – 1 large finely chopped
Arborio rice – 300g
Dry white wine (small glass)
Saffron – 3 good pinches
Parmesan – good handful
Lemon

1 – Make the risotto as you know how from previous recipe, I am not re-typing all. Oil, onion, rice, wine stir, saffron in then stir in stock bit by bit till rice is cooked. (Approx 15-17 mins) Can do this ahead and add the final couple of ladles of stick right at the end.

2 – Ok now for the chook, heat your oven to 180c. Put the chicken breasts on a chopping board. One by one cut a slit in the breast down the length and create a little pocket (be careful not to cut all the way through).

3 – Mash together the cheese, rosemary and garlic and divide between each pocket spreading evenly. Lay two slices of prosciutto out flat and slightly overlapping. Put one stuffed chicken fillet on the ham and wrap it round. Repeat with the remaining chicken breasts.

4 – Oil a baking sheet and put all the fillets on with the join underneath. Cook in the oven for 25 – 30 mins.

5 – Whilst they are cooking cook whatever green veg you are having or prep a salad – have some vegetation though please…

6 – Finish off the risotto with the final stock, parmesan and a squeeze of lemon. Serve to six plates risotto first, then greens (if using warm like spinach or beans) then slice chicken breasts at a wankery chefy angle and serve on top.

Don’t be a baby. The guests arrive in 25 mins. MAN UP.

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