Cook's Kitchen

Talk about timing? I was actually in the process of considering exactly what tack to take in the kitchen this time around when I got the following gem through from Jamie M (aka "The Prez").

Both healthy and hearty, this delicious Italian dish does take a bit of time to put together (classic case of "slow cooking' in action) but is actually really easy and certainly well worth the effort.

Baked Chicken Italiano

• 3 Roma Tomatoes, halved

• Small amount of Olive Oil

• Sea Salt and Cracked Pepper

• Pesto

• 2 Chicken Breast fillets

• Parmesan Cheese

• 6 slices Prosciutto

• Rocket and Asparagus for salad

Preheat your Oven to 200 C . Place the tomatoes, cut side up, in a tray lined with baking paper, drizzle with olive oil, and sprinkle with salt and pepper.

Put the Tomatoes in the oven for 20min. Spread Pesto over the chicken breasts, top with slices of parmesan and then wrap with prosciutto.

Put the chicken in the baking dish with the tomatoes and back in the oven for about 15-20 min.

Serve with a green salad, in this case a simple rocket, shaved parmesan and balsamic vinegar salad with some fresh steamed asparagus. (tip: use vegetable peeler to shave parmesan)

'Serves two, easy as to do!' - JM