Ingredients- SERVES 4

4 chicken breast
4 slices of Parma ham
Marinated anchovies in salt brine
Fresh basil

Caponata
50g olive oil
85g diced red onion
75g each of diced red/green and yellow peppers
100g diced courgette
25g caper berries
1g mixed dried herbs
60g tomato puree
15g chopped parsley
15g chopped basil
3g Salt
2g pepper
350g chopped tomatoes

For the garnish

Blanched stem broccoli, basil oil

Method-caponata
In a pan gently fry the oil and red onions, add the peppers and courgette and cooked for two to three minutes. Stir in the mixed herbs and caper berries and reduce the heat. Add the tomato puree and chopped tomato and cooked for a further five minutes. Fold in salt and pepper to taste, just before serving add the fresh herbs.

Method-chicken
Take your slices of parma ham and lay them vertically across a chopping board or work surface. Cris-cross two anchovy fillets horizontally down the middle of each slice. On top of the anchovy fillets place one leaf of fresh basil. Then place a chicken breast horizontally on top. Carefully from the bottom, take the slice of parma ham and slowly roll to the top. Heat a non stick frying pan (skillet). Sear the rolled chicken breasts on all sides then remove and place on a roasting tray. Cook in a pre-heated oven (200°) for a further 15-20 mins.

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