500g new potatoes, washed and halved
6 tsp Dijon mustard
4 slices prosciutto or bacon
4 chicken breast fillet, skin removed
2 large courgettes (zucchini)
2 tbsp grated parmesan cheese
4 tbsp sour cream
Preheat oven to 180°C fan/200°C/400°F/gas 6. Place potatoes into an ovenproof dish. Drizzle lightly with oil. Bake for 20 minutes.
Meanwhile, spread 1 tsp of mustard over each chicken breast. Wrap a slice of prosciutto around each chicken breast. Secure with a toothpick if needed.
Cut courgette (zucchini) in half lengthways, then cut into thick slices. Place courgette onto a baking tray lined with baking paper. Spray drizzle with oil. Sprinkle with parmesan. Season with salt and pepper.
Remove potatoes from oven. Add chicken to ovenproof dish. Return potatoes and chicken to oven. Place courgette into oven below chicken. Bake for 20 to 25 minutes or until chicken is cooked through. Remove chicken and vegetables from oven. Slice chicken.
Combine sour cream with the remaining 2 tsp mustard. Arrange vegetables and chicken in a serving bowl. Top with mustard cream. Season with salt and pepper and serve.
Find more images from this shoot at Stocksy United.