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Place the chicken between two pieces of clear film and flatten to a thickness of 5mm / 1/4in
with a rolling pin. Place the chicken breasts, outer side down, on the board and lay a slice of ham
on each. Divide the cheese between the chicken and season with a little salt and freshly ground
pepper.
Fold the chicken breasts in half and secure with wooden cocktail sticks, making a large "stitch"
to hold the pieces together.
Heat the oil in a large frying pan and brown the chicken parcels on all sides. Remove to a dish
and keep warm.
Add the mushrooms to the pan and cook for several minutes to brown lightly. Replace the chicken
and pour over the wine, cover, and cook gently for 15-20 minutes until tender. Remove the cocktail
sticks and arrange on a serving dish with a bunch of watercress.
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