• 2 large, skin-on, chicken breasts
• 125g ricotta
• ½ tbsp fresh tarragon
• ½ tbsp fresh thyme
• 20g grated Parmigiano Reggiano
• Salt and pepper
• 8 slices Parma Ham

Preheat the oven to 200^oC
Using a sharp knife, make a deep incision to form a pocket in the centre of each chicken breast.
Combine the ricotta, herbs and Parmigiano Reggiano in a bowl and season. Spoon the ricotta filling into each chicken breast and seal.
Lay four slices of Parma Ham on a flat surface, overlapping slightly. Place a stuffed chicken breast in the middle of the Parma Ham sheet and wrap the Parma Ham around the meat tightly to ensure the filling is sealed in.
Place on a baking tray and repeat with the second chicken breast.
Roast in the oven for 20-25 minutes until cooked through.

Cook’s tip: Serve with your choice of steamed greens