I love this dish as the flavour, of the cheese, the salty prosciutto and the juicy chicken ,just makes my taste buds dance! I also like to serve it with crab apple jelly for that extra bit of bitter sweetness, similar to cranberry with turkey. A bit of a tip here, once you have stuffed your chicken and wrapped it in the prosciutto, then roll up in cling film tightly to make a sausage shape and put in the fridge for an hour before cooking, this will help keep the chicken in a perfect shape and hold it together during roasting. Enjoy! ;0)
Ready in 1 1/2 hours
1 small celeriac, peeled and cut into 2½ cm chunks
400g swede, peeled and cut into 2½ cm chunks
2 large potatoes, scrubbed and cut into 2½ cm chunks
2 medium parsnips, scrubbed and quartered lengthways
2 large garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets, weighing about 140g
250g chedder cheese
8 slices prosciutto
Preheat the oven to 200C/gas 6 /fan 180C. Put the celeriac, swede, potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
Meanwhile, slice open chicken and stuff the inside with the cheddar cheese laying a couple of sage leaves on each, then wrap each chicken with a slice of prosciutto to enclose.Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. I love to serve with dish with crab apple jelly!