Brendan Sheedy

A really simple recipe. You can spice it up a little by adding oregano, basil, or even thyme to the tomato sauce, but me, I like it plain...

This recipe makes one serving - just increase quantities for more people (you shouldn't be inebriated at this point so it's not too hard)

Ingredients:

• 1 large chicken breast
• Parmesan cheese, shaved into large pieces
• 1 cup passata (sieved tomatoes for you in the back row)
• 1 large garlic clove, crushed
• 2 slices prosciutto
• olive oil

Method:

First prepare the tomato sauce: Fry the garlic clove in a good dollop of olive oil until slightly coloured, then add the passata. Simmer for 5 minutes.

Add the herbs late in the piece if that's your go.

If you want, this can be done the day or night before so that from go to woe the rest only takes 10 min.

Slice the chicken breast through the middle so you end up with two thin fillets. Using a meat mallet, bash them until 1-2cm width. (Not too hard - think good thoughts!)

Brush both sides with olive oil and season with salt and pepper and a splash of Worcestershire sauce.

Grill on a hot barbecue for 3 minutes on each side. When the second side is halfway through cooking, cover each piece with a piece of prosciutto, then cover evenly with the Parmesan cheese. Whatever you do DON'T overcook it or you'll end up with Parmesan coated cardboard, urgh!

To serve: Place fillets on plate and cover with tomato sauce, whack on some rocket and maybe a little pumpkin and goats cheese salad or whatever takes your fancy.