Preheat the oven to 200C/fan oven 180C/Gas 6. Put the chicken breasts on a board with the thickest end facing you. Using a sharp knife, carefully cut a 8cm pocket in each one, starting on one long side and working your way through the chicken almost through to the other side. Open the pockets and spoon a quarter of the soft cheese into each breast. Close the pockets and season the chicken with freshly ground black pepper and a touch of salt. Wrap each breast with the prosciutto, ensuring that the ham covers the opening of the pocket to help keep the cheese sealed inside.
Spritz a large non-stick frying pan with a little of the oil and place over a medium-high heat. Fry the wrapped chicken breasts for 5 minutes, turning halfway through the cooking time until lightly browned. Put the chicken on a baking tray and bake in the oven for 15 minutes or until cooked through with no pink showing (Some liquid will escape from the chicken onto the tray but this is normal.) Serve with a large mixed salad and some freshly boiled new potatoes if you like.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.