Preheat the oven to 200°C/180°C Fan/Gas 6.
Snip two slices of the Parma ham into small pieces.
Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast in the preheated oven for about 25 minutes, until the potato slices are nearly tender.
Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season.
Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20–22 minutes, or until the chicken and vegetables are tender.
Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.
Carve each chicken breast into three, spoon over the vegetables and sauce, and serve piping hot with a green vegetable alongside.
Mary’s Tips: The first stage of cooking the vegetables, before adding the chicken, can be made up to 2 hours ahead. Not suitable for freezing.
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