Prosciutto Wrapped Chicken on Parsnip Mash

Heat half the oil in a large frying pan over medium heat. Cook the garlic for 1 minute or until aromatic. Add the breadcrumbs and cook for 4-5 minutes or until crisp and golden. Add the lemon juice and cook for 30 seconds or until the juice evaporates.

Preheat oven to 180°C. Open out the thigh fillets. Divide the baby spinach and a piece of mozzarella among the centre of each fillet. Roll up to enclose the filling. Wrap a piece of prosciutto around each fillet to secure.

Heat the remaining oil in a large frying pan over medium-high heat. Add the chicken and cook for 2 minutes each side or until browned. Transfer to a baking dish. Add enough stock to reach 1cm up the side of the dish. Bake for 20 minutes. Transfer the chicken to a plate. Whisk the sour cream into the liquid.

Meanwhile, to make the mash, cook the potato in a large saucepan of boiling water for 5 minutes. Add the parsnip and cook for a further 10 minutes or until potato and parsnip are tender. Drain and return to the pan. Add the butter and milk. Mash until smooth. Season with salt and pepper.

Cook the beans in a steamer over a saucepan of simmering water for 2-3 minutes or until bright green, tender and crisp. Divide the mash and beans among serving plates. Top the mash with the chicken and drizzle over the sour cream mixture. Top the beans with the breadcrumb mixture.