Prosciutto-Wrapped Chicken Breast

n a medium bowl, combine 1/2 the garlic and a drizzle of olive oil. Add the chicken breast, then season with salt and pepper and toss to coat. Reserve a slice of prosciutto for the sauce, then lay out 2-3 slices of the remaining prosciutto on a lined oven tray. Place a chicken breast on top and wrap the prosciutto slices around the chicken, ensuring it is seam-side down on the tray. Repeat with the remaining chicken and prosciutto. Bake the chicken until cooked through, 16-20 minutes. Remove from the oven and set aside to rest. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is baking, cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket over the saucepan, then add the green beans. Cover with a lid and steam until tender. Transfer the beans to a bowl, then season and cover to keep warm. Drain the potato and parsnip and return to the saucepan. Cover to keep warm.

While the veggies are cooking, roughly chop the reserved prosciutto. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the eschalot and remaining garlic until softened, 1-2 minutes. Add the sliced mushrooms, thyme, butter(for the sauce) and chopped prosciutto and cook, stirring, until browned, 4-5 minutes. Add the longlife cream (see ingredients), stir to combine, and cook until thickened slightly, 2-3 minutes. Season to taste.

Add the butter(for the mash), milk and the salt to the potato and parsnip. Mash until smooth.