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Eight slices of parma ham

Two onions, thickly sliced

500g new potatoes, thickly sliced

Two tablespoons of olive oil

Two garlic cloves, crushed

Six small chicken breasts

200g button mushrooms

200ml white wine

150ml double cream

115g reblochon cheese, diced

One tablespoon of wholegrain mustard

Half a lemon, juice

One tablespoon of thyme

Two tablespoons of parsley

Salt and pepper

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1. Preheat the oven to 200C or 180C Fan.

2. Snip two slices of the parma ham into small pieces and place these in a roasting tin with the onions, potatoes, oil and garlic, seasoning with salt and pepper.

3. Roast for 25 minutes, or until the potatoes are tender.

4. Meanwhile, place the remaining slices of ham on a board, placing the chicken breasts on top of the ham and wrapping one around each breast, seasoning with salt and pepper.

5. Remove the roasting tin from the oven and stir in the mushrooms, wine and cream as well as the cheese.

6. Sit the wrapped chicken on top of the vegetables and return to the oven for 20 to 22 minutes, until everything is tender and cooked.

7. Remove the chicken from the tin and place on a warm plate to rest before stirring the mustard, lemon juice and herbs into the tin.

8. Carve each chicken breast into three pieces, and spoon over the vegetables and sauce before serving with green vegetables alongside.

NOTE. Sub Brie, Camembert, Gruyere, Emmenthal, or Comte. 1:1.