Step 1

Preheat oven to 180°C/160°C fan forced. Heat 1 tbs of the oil in a non-stick ovenproof frying pan over medium heat. Add mushroom, sage and half the shallot. Cook, stirring, for 3 minutes or until tender. Add bread. Cook for 2 minutes or until golden. Season.

Step 2

Use a small sharp knife to cut a deep horizontal slit in each chicken breast to create a pocket (don't cut all the way through). Fill with bread mixture.

Step 3

Place 1 piece of prosciutto on a work surface. Top with 1 stuffed chicken breast. Roll chicken in prosciutto to enclose. Secure open side with a toothpick. Repeat with remaining prosciutto and chicken.

Step 4

Heat pan over medium heat. Spray chicken with olive oil. Cook, turning, for 6 minutes or until brown. Roast for 12-14 minutes or until cooked through. Transfer to plate. Cover. Allow to rest.

Step 5

Meanwhile, heat remaining oil in pan over medium heat. Add remaining shallot. Cook, stirring, for 1 minute or until tender. Stir in flour for 1 minute or until golden. Remove from heat. Slowly add stock. Return to medium heat. Stir in peas for 1 minute. Stir in lettuce. Cook, covered, stirring once, for 3 minutes or until lettuce wilts and peas are tender. Remove from heat. Stir through cream. Season.

Step 6

Stir resting juices into pea mixture. Top with chicken. Sprinkle with rind.