85 g/3 oz ricotta
85 g/3 oz buffalo mozzarella, finely chopped
55 g/2 oz freshly grated Parmesan cheese
55 g/2 oz finely chopped Parma ham
basil leaves, ripped
pinch of freshly grated nutmeg
salt and ground black pepper
2 x large organic chicken breasts, skin and wing bone removed
olive oil
4 slices of Parma ham

1. Mix all the cheeses, Parma ham, basil and seasonings together. Divide the mixture into six. Cover with cling film and set aside.

2. Lay the chicken breast out flat, smooth side down on a chopping board. Remove the small arrow-shaped fillet attached to the main body of the chicken breast and set this aside. Take a sharp knife and cut a slash the length of the chicken, from the thick end to the pointed end all the way down the centre of the chicken breast, being careful only to cut half way through the meat.

3. Then carefully make horizontal cuts into each side of the long cut. Fold back the ‘flaps’ and place the chicken breast under a piece of cling film. Using a meat mallet/rolling pin or equivalent gently beat the chicken until it is an even thickness all over, don’t be too heavy handed otherwise the implement will penetrate the chicken flesh. Then beat out the small chicken fillet to a similar thickness.

4. Take half of the stuffing in your hand and mould it to a torpedo shape. Place it down the centre of the beaten chicken breast, from the thick end to the thin end. Place the beaten fillet over the top of the stuffing and roll the chicken around the stuffing trying to make sure the thick end is well tucked in so that there’s no area of leakage. Rub the skin with olive oil, sea salt and ground black pepper.

5. Place two slices of Parma ham on the work surface and roll the ham around the torpedo shaped chicken. Repeat with the other chicken breast.

6. Heat a non-stick frying pan and brown the chicken on all sides, seamed side down first, so that the Parma ham begins to go golden and crispy. This should take no longer than one and a half minutes if your pan is hot enough.

NB The dish can be prepared ahead to this point. Allow the chicken to cool and then place on a plate, covered with cling film and in the refrigerator until you are ready to cook it for your dinner party. Remember to remove the chicken from the refrigerator
thirty minutes before you want to use it, to allow it to come back up to room temperature.

7. Place the chicken breasts on a baking tray and bake in a pre-heated oven to 200°C /400°F/Gas mark 6 for 15 minutes until cooked. The chicken should be firm’ish to the touch; don’t be tempted to cut the chicken open to check, or your cheese stuffing will leak out.