Pre heat the oven to gas 6, 200˚C, fan 180˚C. Lay out the fillets on a board.
Season all over and make a small incision about 4–5cm long and 3cm deep in the middle of each one.
Stuff 2 slices of the mozzarella and 3 basil leaves into the ‘pocket’ – don’t worry if either is poking out a little. Wrap each chicken breast with 1½ slices of the Parma ham to conceal the pocket.
Heat the oil in a pan and sear on both sides until golden. Place on a roasting tray and cook for 8 minutes, until cooked through and the cheese is oozing.
Serve with boiled new potatoes tossed in a little herb butter, plus some salad.
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