Chicken Wrapped In Prosciutto

There is a shortage of goats cheese!!!

As you may have guessed, I like cheese, any cheese, except Stilton. So when browsing the daily mail for gossip on Robin Thicke's new excuse for blurred lines (like the song but I really don't think its about his wife) I was horrified to see that lots of European goats are being culled because of some disease (I was too upset to read the whole article but I assume its a goat version of foot and mouth). Anyway, this means that there is a shortage of goats cheese and the cost of any left over is about to rise significantly. I spend too much money on cheese as it is, so this is not good news and I'm not happy about it. I'm getting my mum to stock pile it because I refuse to be without a staple cheese at Christmas.

Anyway enough about goats cheese, this meal is one of my old recipes in fact it was the first thing I ever cooked for my boyfriend - Matt, although it had cheese sauce not garlic butter (trying to fatten him up)

Serves 4
Ingredients:
4 Chicken Breasts
1 Ball Mozzarella (Sliced into 8 Pieces)
8 Slices of Prosciutto
50g Butter
2 Cloves Garlic (Finely Chopped)
4 Large Potatoes
Splash of Milk
200g Spinach

Butterfly the chicken breasts (slice down the middle without cutting in half) and fill each with 2 slices of mozzarella. Place each chicken breast on top of two slices of prosciutto and roll up to form a cylinder shape. Bake in the oven for 20 minutes on 200C.

While the chicken is cooking, peel and slice the potatoes, and boil the, until cooked thoroughly in a pan of salted water. Once cooked mash them with a splash of milk until smooth.

Melt the butter with the chopped garlic on a low heat, while doing this pan fry the spinach in a tiny bit of butter until wilted. Then serve!

It's a dish that you can make look really presentable but really it's super easy to make. I'm now making a tarte tatin to take my mind off the goats cheese dilemma and in preparation for watching The Great British Bake Off tomorrow. No spoilers please!