members recipes

Ingredients

Method
4 Chicken breasts
8 slices of prosciutto
6 to 8oz pack of garlic and herb cream cheese
Tagliatelle for 4
1/2 pint mild olive oil
3 cloves of garlic crushed
1/2lb or so of Mushrooms of choice
tbsp Parsley chopped
4 or 5 thyme stalks stripped
Worcestershire sauce splash
Balsamic vinegar to taste
Lemon juice again to taste
Lemon slices
Parmesan cheese

Turn oven on 180c or equivalent

Make 2 inch slit in thickest part of chicken breasts, without breaking straight through.
Divide tub of garlic herb cheese into equal portions and stuff each chicken with it, it doesn\'t matter if it oozes out!
Now wrap each breast in 2 slices of the ham covering the slit side as best as poss
Cover a baking tray with foil and stand a wire rack on it and put stuffed chicken breasts onto it and place in oven for 20 mins.

Put large pan of salted water on to boil and cook tagliatelle, timing this to coincide with the chicken coming out of oven. Drain reserving a few tablespoons of water from cooking.

Crush garlic cloves
Dice mushrooms
Warm olive oil in heavy based frying pan
Add garlic and leave to steep not brown in pan then remove
Add mushrooms and soften
Turn off heat and add herbs, leave to one side

When chicken is ready, carefully lift wire tray off, cover and place this over drained Tagliatelle for a couple of minutes while chicken rests.
Scrape any residue left on the foil (if you have fully stuffed breasts there should be quite a bit) into frying pan and stir through, adding reserved cooking liquid,Add balsamic and Worcestershire sauce to taste, then add lemon juice again to taste and adjust seasoning.
Finally, Add sauce to tagliatelli and serve onto individual warmed plates,
place chicken on the top of each one, gently cutting through them as you do so.
Serve with loads of finely grated Parmesan and more slices of lemon.