4thin slices Italian herb hamor substitute with smoked ham or parma ham
50gfreshly grated parmesan
Place each chicken breast between two sheets of cling-film and using the flat end of a meat mallet or the side of a rolling pin, gently pound each fillet to about 1cm thickness.
Put the flour onto a flat plate and season well with salt and pepper. Take each fillet and coat it in the seasoned flour, taking care to shake off any excess.
Melt the butter over a medium heat in a non stick frying pan and add the chicken breasts. Cook the chicken for 10-15 minutes, ensuring it is cooked through. Turn the chicken regularly to ensure a nice golden brown colour on the outside.
Once the chicken is cooked reduce the heat of the hob to low. Fold the slices of ham and place one on top of each chicken breast. Grate the parmesan over the top of the ham and spoon the melted butter from the pan over the cheese to melt it. Serve immediately.