Chicken stuffed with goat’s cheese & tarragon

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Ingredients

140g soft goat's cheese (we used Pant-Ysgawn Farm Organic)

zest ½ lemon

½ long red chilli (deseeded if you don't like it too hot), finely chopped

1 tbsp finely chopped tarragon

4 skinless chicken breasts

8 slices prosciutto

Method

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.

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.