•  4 x 125g chicken thigh fillets, trimmed
•  ¾ cup (60g) finely grated parmesan
•  4 slices prosciutto
•  1 tablespoon olive oil
•  4 vine-ripened tomatoes, sliced
•  1 cup basil leaves
•  olive oil, balsamic vinegar and finely grated parmesan, extra, to serve

  Place the chicken between 2 sheets of plastic wrap and flatten with a rolling pin. Sprinkle the chicken with the parmesan and wrap with prosciutto. Heat the oil in a large non-stick frying pan over high heat. Cook the chicken for 3–4 minutes each side or until cooked through. Place the tomato and basil in a bowl, drizzle with extra oil and vinegar and toss to combine. Serve with chicken sprinkled with extra parmesan. Serves 4.