Chicken, Leek & Mustard Bake

1 tbsp The Good Oil extra virgin rapeseed oil

4 chicken breast fillets

4 slices prosciutto

Freshly ground black pepper

2 leeks, washed and cut into 2cm rounds

2 cloves garlic, crushed

60ml dry white wine

125ml chicken stock

200g cream cheese

1 rounded tbsp Dijon mustard

½ tsp dried oregano

½ tsp dried thyme

1 tsp cornflour

2 bunches broccolini, trimmed

50g finely grated Parmesan

Chopped flat-leaf parsley, to serve

Preheat the oven to 180°C bake.

Wrap the centre of each chicken breast with a slice of prosciutto and season with freshly ground black pepper. Heat The Good Oil extra virgin rapeseed oil in a large frying pan over medium-high heat and cook the chicken for 2-3 minutes per side, until the prosciutto is lightly golden. Transfer to a large ovenproof baking dish.

Reduce the heat to medium and drizzle with a little more oil if needed. Add the leeks to the pan and cook for 4-5 minutes until softened. Arrange them around the chicken in the baking dish.

Add the garlic to the pan and cook for 30 seconds until fragrant. Pour in the wine, scraping up any browned bits from the base of the pan, and simmer for 2-3 minutes until reduced by about half.

Stir in the chicken stock, cream cheese, Dijon mustard and herbs until smooth. Mix the cornflour with 1 tablespoon of cold water, stir into the sauce and simmer for 1-2 minutes until slightly thickened. Taste and season if needed.

Pour the sauce over the chicken and leeks, then sprinkle with the Parmesan. Bake for 15 minutes.

Add the broccolini, spooning a little sauce over the top, and return to the oven for a further 10 minutes, or until the chicken is cooked through and the broccolini is just tender. The thickest part of the chicken should reach 75°C.

Finish under a hot grill for 2-3 minutes until the Parmesan is golden and bubbling.

Scatter with parsley and serve with creamy mashed potatoes.