Chicken stuffed with Soft Cheese, Pesto & Asparagus wrapped in Prosciutto

Now I don't usually blog about anything other than Sunday Roasts, but this seemed too good to miss out on. After a bit of a disappointing experience at a place called Landewednack House in Cornwall (read more on Trip Advisor if you're interested) we came home looking for something really tasty but simple to throw together. What I turned out was a twist on an old Good Housekeeping recipe (no sniggering in the back please!) that always works well which combines simple ingredients in an oven baked dish.

Basically you take a chicken breast, slice it through the thickest part and then stuff with a blend of soft cheese and pesto. Then wrap it in the ham, add a little more pesto mix on top, wrap in foil and then bake for 25 minutes or so in a moderate oven. It comes out lovely and tender and all the juices mix together to form a (very watery) sauce which you can then dip into.



I served this with a twist on my usual rosemary roasties in that here I'm using pink fir apples cut a little differently, but of course the beauty of this is that you can cook the potatoes at the same time and so go off and read the paper in the meantime.

The chicken is free range from the local farm, stuffed with pesto we make as and when we need it from our own basil plants and a local cream cheese. I also added a little white wine to add flavour and increase the steam as I decided this time to include four asparagus sprigs in each of the chicken bundles as well. They turned out brilliantly, and I think may well become a regular feature when the season is right.



All in all a welcome return to Devon, and also a welcome confirmation that whatever over priced B&B's in the Lizard might think we can easily turn out food far superior to their offerings!