Prosciutto-Stuffed Chicken With Baked Artichoke Hearts - cooking recipe

Ingredients

6 tbsp butter, softened
1 None egg
2 tbsp breadcrumbs
2 tbsp sliced almonds
14 oz can artichoke hearts, drained and halved
4 None chicken breasts, flattened
4 slices prosciutto
12 None fresh tarragon leaves, plus extra for garnish
1 tbsp oil
5 None red chillis, 4 left whole for garnish, 1 deseeded and diced

Preparation

Preheat the oven to 325\u00b0F. Beat the butter until creamy, then beat in the egg and breadcrumbs. Season with salt and black pepper. Fold in the almonds. Place the artichokes in an ovenproof serving dish and spread the almond butter over the top. Bake for 15 mins, until golden brown.
Season the chicken with salt and black pepper and top each with a slice of prosciutto and 3 tarragon leaves. Fold in half and secure with a toothpick.
Heat the oil in a frying pan and sear the chicken for 2 mins on each side, or until cooked through. Arrange on 4 plates with the artichokes. Garnish with whole chilies and tarragon leaves.