Preparation

1. Wipe and chop the mushrooms into small pieces

2. Peel and mince garlic

3. From slice of bread make breadcrumbs

4. Chop thyme and parsley.

Instructions

1. Melt 35g of the butter and fry mushrooms until cooked add garlic and cook for further 2 minutes.

2. Put the mixture in a bowl and add basil, mushroom ketchup, breadcrumbs, cheese and seasonings. Cool completely

3. In the thickest part of each chicken breast cut a pocket and put the stuffing into each breast.

4. Wrap each breast with slices of Prosciutto

5. Melt the rest of the butter in the preheated oven when hot add the stuffed chicken breasts and roast for approx. 20 minutes until the chicken is fully cooked.

6. Take out and rest for 10 minutes

7. Make the sauce mix the cornflour with a quarter of sour cream until well blended and smooth.

8. Add the juices from the chicken breast and mix, then add the rest of the sour cream, port, and Worcester sauce stir all the time whilst it thickens then adjust the seasoning and consistently so you can pour it over the sliced breasts. Do not boil

9. Garnish with chopped parsley.