- 3 leeks, finely sliced
- 150g herb-flavoured cream cheese, softened
- 4 chicken-breast fillets
- 8 Parma ham slices
- 75g ciabatta-style bread, torn into small pieces
- 3 tbsp olive oil
- Preheat oven to 190°C. Heat 1 tbsp oil in a large pan. Gently fry leeks for 15 minutes until softened. Stir in cream cheese and 100ml water. Check seasoning. Empty into an ovenproof serving dish.
- Wrap each chicken breast in 2 slices of Parma ham and nestle into the leeks. Toss ciabatta with 2 tbsp olive oil and some seasoning. Scatter over top. Cook for 20 to 25 minutes until chicken is cooked through and topping is golden. Serve with seasonal greens, if you like.
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