3 tbsp lactose free cream cheese
1 tbsp finely chopped rosemary
1 tbsp chopped parsely
1 tbsp garlic infused oil
2 chicken breasts, skin on
4 slices prosciutto
splash olive oil
juice of half a lemon
Serves - 2
Heat oven to 200C/fan 180C/gas 6. Mix the lactose free cream cheese with the rosemary, garlic oil, parsely and seasoning.
Place the chicken breasts on a board and lift, but don’t detach, the skin. Put a spoonful of the lactose free cream cheese mix under the skin of each breast.
Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Recipe adapted from: Good Food