Instructions: Make a slilt along each chicken breast to create a pocket Press out excess water from the spinach amd mix with the cream cheese then season.

Divide between the chicken breasts placing it inside the pockets.

Wrap each with two slices of Parma ham

Heat the oil in a large frying add the chicken and cook on each side for two minutes.

Pour over the stock and wine cover and simmer for twenty minutes turning the chicken over halfway.

Do not worry if a little of the stuffing leaks out

Lift the chicken from the pan and keep warm

Boil the liquid unti reduced by about one thirdthen stir in the crearn and heat through.

Serve the chicken breast whole or sliced on warmed serving plates and pour over the sauce.

Garnish with fresh herbs.

Serves 4

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