Preparation time: 10 minutes
Cooking time: 30 minutes

50g/2oz soft (medium fat) cheese
1 (85g) bag watercress, finely chopped
1 small clove garlic, crushed
4 chicken breast fillets, skinless
4 slices Parma ham
15ml/1 tbsp olive oil
60ml/4 tbsp marsala wine
150ml/¼pt chicken stock
60ml/4 tbsp double cream
salt and freshly ground black pepper

Mash the cheese with half the watercress, garlic and salt and pepper. Use a knife to make a slit along one side of each chicken breast to make a pocket, fill with the cheese then wrap the parma ham around the chicken, tucking the loose ends of ham underneath.

Heat the oil in a frying pan add the chicken and cook for 8 mins, turning it over once until the ham is golden. Add the marsala to the pan, sauté for 1 minute, stir in the stock, then cover the pan with a baking sheet or foil and simmer for 15-20 mins or until tender and cooked through.

Transfer the chicken to a plate and keep warm. Simmer the liquid to reduce, until it becomes syrup. Stir in the remaining watercress and cream and bring to the boil. Simmer for 1 minute, then remove from the heat and season to taste. Serve with crushed potatoes and green beans.