Chicken and mozzarella in tomato sauce

Method

1. Using a rolling pin, flatten the chicken breasts between 2 sheets of cling film into 5mm thick escalopes. Brush with a little olive oil, season, and cook in a hot frying pan for 3-4 minutes, turning halfway, until cooked and golden.
2. Meanwhile, preheat the grill to high. In a small pan, heat the pasta sauce until hot. Stir in the olives and shredded basil.
3. Pour into a shallow ovenproof dish, lay the chicken on top and cover each escalope with 2 mozzarella slices, 2 basil leaves and 1 slice Parma ham. Grill for 5-6 minutes, until bubbling. Serve with olive oil mash and green vegetables.