Instructions

1. Sautéed potatoes and steamed greens
2. Preheat the oven to 180C/350F/gas mark 4. Prepare the chicken by slicing a pocket in the chicken breasts. Choose the fattest side, and slice an opening halfway through the breast.
3. Spoon pesto and cream cheese into the pocket of each chicken breast, and wrap with two slices of prosciutto. Lightly oil a baking sheet and place the chicken breasts on the sheet.
4. Bake for 25-30 minutes, until the chicken is cooked through. Serve with sautéed potatoes and steamed greens of your choice.