Information:

• Serves - 4
• Prep. time - 20 minutes
• Cook time - 35-50 minutes
• Syns per serving - 4

Ingredients:

• 170g/6oz ricotta cheese
• 4 level tbsp chopped fresh herbs
• 2 garlic cloves, crushed
• salt and ground black pepper
• 4 x 142g/5oz chicken breasts, skinned and boned
• 4 thin slices lean Parma ham

For the sauce:

• grated zest of 1 orange
• 2 tbsp orange juice
• 340g/12oz plum tomatoes, skinned and chopped
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 1 level tbsp orange marmalade

Method:

• Preheat the oven to Gas 6. Mix the ricotta with the chopped herbs, garlic and seasoning in a bowl.
• Cut a slit along one side of each chicken breast to make a pocket. Divide the filling into 4 portions and use to fill the pockets. Wrap a slice of Parma ham around each chicken breast, folding the ends under to seal the filling. Put the chicken in a baking dish and cook in the preheated oven for 35–40 minutes.
• Meanwhile, make the sauce. Heat the orange zest and juice, tomatoes, shallots and garlic. Cover and cook gently for a few minutes. Stir in the marmalade, bring to the boil and simmer for 20 minutes. Serve with the cooked chicken breasts.