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Lay 4 slices of Parma ham with a slight overlap onto a kitchen board, place chicken breast in middle, then with a sharp knife make a slit along the top.

Cut a thick slice of Harrogate blue cheese and place into the slit, place a slice of Parma ham over the slit then wrap the edges of the Parma ham up and round the chicken breast so it is completely covered, so the cheese doesn’t escape.

Place in a heatproof baking dish and bake in a pre-heated oven at 180°C for 25 to 30 minutes (depending on size of chicken breast).

Serve on a bed of wilted spinach or with salad and baby new potatoes.

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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