Place Edgell Chick Peas, bread, onion and parsley in a food processor and pulse until finely chopped.
Make a pocket in each chicken fillet and spoon half the stuffing into each cavity. Place a thyme sprig on each chicken fillet and wrap with 2 slices of prosciutto.
Place in a baking dish, seam side down and spray with oil. Bake in a preheated oven at 180ºC for 20 – 25 minutes or until cooked through. Stand for 5-10 minutes before slicing and serving.