Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cook the beans in a steamer over a saucepan of simmering water for 2-3 minutes or until tender bright green and tender crisp.

Step 6

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.