Chicken Breasts Stuffed with Spinach and Mozarella and Wrapped in Prosciuto

Ingredients (for 6 servings)

6 Chicken breasts
250ml white wine
1 tsp dried tarragon
1 pack Parma prosciuto ham (at least 6 good slices)
2 packs baby leaf spinach (about 250g)
2 Mozzarella cheese balls (in whey)

Method

1. Trim chicken breasts of fat, pointed ends and any loose bits. Sprinkle with tarragon and pour over the white wine. Marinate for about 3 hours.
2. Cook spinach lightly (I simply pierce the bags and microwave them for about 4 mins) chop and squeeze out as much moisture as you can. Divide into 6 equal portions and refrigerate.
3. Slice each ball of mozarella into approx. 5mm slices and refrigerate.
4. Drain chicken breasts and, with a filleting knife, cut a pocket in each along the sides.
5. Stuff the pockets with one portion of chopped spinach and about 3 slices of mozarella
6. Wrap each stuffed breast in a slice of prosciuto and place on an oiled baking sheet
7. Cook in a pre-heated oven at 200°C for 30 minutes.

I served these with 3 mini potato rosti (from Waitrose, frozen - 22 mins in a 200°C oven), a whole skinned fresh tomato injected with about 50ml white wine vinegar and seasoned with a little salt and pepper and a fig and balsamic vinegar compote piped into an attractive decoration on the plate.