Creamy stuffed chicken

Ingredients (Serves 4)

• 50g/2oz medium-fat soft cheese
• 1 x 85g bag ready-prepared watercress, finely chopped
• 1 small clove garlic, crushed
• Salt and freshly ground black pepper
• 4 skinless chicken breast fillets
• 4 slices Parma ham
• 1 tbsp olive oil
• 4 tbsp Marsala wine
• 150ml/1⁄4pt chicken stock
• 4 tbsp double cream
• Crushed new potatoes and green beans to serve
• Watercress to garnish

Mash the cheese with half the watercress and the garlic then season with salt and freshly ground black pepper. Use a knife to make a slit along one side of each chicken breast to make a pocket, fill with the cheese mix then wrap each one in a slice of Parma ham, tucking the loose ends of ham underneath.

Heat the olive oil in a frying pan, add the chicken and cook for 8 minutes, turning halfway through, until the ham is golden.

Pour in the Marsala, simmer for 1 minute and then stir in the stock. Cover the pan with a lid or a piece of foil and simmer for 15-20 minutes until the chicken is tender and cooked through.

Transfer the chicken to a plate and keep warm. Simmer the cooking juices left in the pan until they reduce to a syrup. Stir in the remaining watercress and the double cream and bring to the boil. Simmer for 1 minute, then remove from the heat and season to taste.

Serve with crushed potatoes and green beans, with a sprig of watercress on the side.