Chicken Pockets With Cheese and Cress

• 1 cup garden cress, fresh, finely chopped
• 150 g garlic and herbs cream cheese
• 4 boneless skinless chicken breasts
• 4 slices prosciutto, very thin
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt and pepper

1. In a bowl, with a fork, mix cress and cheese.
2. Add salt and pepper.
3. Set aside.
4. Put the chicken breasts on a cutting board and do an incision on the side in a way to form pockets.
5. Distribute the mixture of cheese inside the chicken breasts.
6. Roll each chicken breast with a slice of prosciutto in a way to close the incision and fix with a toothpick.
7. In a large oven-proof skillet, heat oil and butter at medium-high heat.
8. Cook chicken breasts 3 to 5 minutes on each side then keep cooking in oven at 350 F 15 to 20 minutes or until not pink inside.

garden cress, garlic, chicken breasts, thin, olive oil, butter, salt

Taken from www.food.com/recipe/chicken-pockets-with-cheese-and-cress-398733 (may not work)