Ingredients (Serves 4)
Mash the cheese with half the watercress and the garlic then season with salt and freshly ground black pepper. Use a knife to make a slit along one side of each chicken breast to make a pocket, fill with the cheese mix then wrap each one in a slice of Parma ham, tucking the loose ends of ham underneath.
Heat the olive oil in a frying pan, add the chicken and cook for 8 minutes, turning halfway through, until the ham is golden.
Pour in the Marsala, simmer for 1 minute and then stir in the stock. Cover the pan with a lid or a piece of foil and simmer for 15-20 minutes until the chicken is tender and cooked through.
Transfer the chicken to a plate and keep warm. Simmer the cooking juices left in the pan until they reduce to a syrup. Stir in the remaining watercress and the double cream and bring to the boil. Simmer for 1 minute, then remove from the heat and season to taste.
Serve with crushed potatoes and green beans, with a sprig of watercress on the side.
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