1. Rinse the chicken breasts under the tap and place on chopping board. Using a separate board, chop the mushrooms, also washed into small cubes.
2. Fry mushrooms in a pan with a dribble of water to stop from burning, oil can also be used. Saute until slightly browned, drain off excess water and put to one side
3. Pierce the baking potatoes through several times and place in a dish filled with a cm of cold water, then microwave for 15 mins
4. While the potatoes are microwaving, cut a neat slit into the chicken breast, which allows for a flap of meat to cover the mushrooms once stuffed.
5. Spoon the mushrooms into the slit and cover with the flap. Then wrap with parma ham and put on a baking tray.
6. Place in a preheated 180 degree oven, or 160 for fan ovens. With the microwaved to potatoes so that the potato skin crisps. Cook chicken and potatoes in the oven for 25 mins
7. While the chicken and potatoes are in the oven, cut the ends of the green beans and cook in boiling water for 15 mins.
8. Once the chicken and potatoes have been in the oven for 25 mins, take the chicken out of the oven and cover with bbq sauce and two slices of cheese, return to the oven for a further 2 mins.
9. Serve potatoes with chopped chives and margarine, and bbq chicken and drained green beans.

Prep: 15mins
Cooking Time: 30mins