• 8 small chicken breast fillets
  • 200g mozzarella, thinly sliced
  • 8 thin slices prosciutto
  • 2 tbsp olive oil
  • Fresh thyme sprigs, to serve
  • 2 cups dry white wine
  • 1 head of fennel, sliced
  • ½ cup raisins
  • salt and pepper to taste

Preheat oven to 180°C.

Cut a pocket into each chicken breast and stuff with slices of mozzarella.

Wrap each breast with prosciutto and tie with butchers twine to hold the prosciutto in place during cooking.

Thread a spring of thyme under the twine on each breast.

Using an oven proof-roasting pan, heat the olive oil and quickly sear the chicken breasts till lightly coloured.

Deglaze the pan with the white wine and remove from the heat.

Add the fennel, raisins and season to taste.

Cover tightly with foil and place into the preheated oven for 15 minutes, remove foil and continue to cook for 5 minutes.

Serve the chicken sliced on a bed of rice or couscous beside the fennel and raisins then drizzle with pan juices.

Serves 8