Prosciutto is available in the supermarket by the slice from the service deli or in packets from the deli aisle. Streaky bacon makes a good substitute in this recipe. Recipe by Bronwyn Byrne, as featured in the latest issue of The Foodtown Magazine Servings: 6

Prosciutto - Wrapped Chicken Breasts Recipe Ingredients: Black Pepper, freshly ground 1-2 tbsp Olive Oil 6 Chicken Breasts, about 200g each 12 Basil Leaves, large 6 Thin Slices Prosciutto

Directions:
Preheat the oven to 200°C.
Remove any skin from the chicken breasts.

Place 2 basil leaves on top of each breast and wrap a slice of prosciutto around, overlapping it underneath.
Season with pepper.

Heat 1 tablespoon of the olive oil in a frying pan. Brown the chicken breasts in batches over medium high heat, adding more oil if necessary.

Transfer to an ovenproof dish and bake for 15 minutes or until the juices run clear when pierced with a skewer.

Slice the chicken breasts and serve immediately with couscous, Roasted Red Capsicums & Cherry Tomatoes.