Instructions: 1. Mix the flour, herbs and black pepper together and sprinkle on a plate.

2. Skin the chicken breasts and place them between 2 sheets of cling film or baking parchment.

3. Using a rolling pin or similar beat the chicken breasts until they are twice their original size.

4. Cut each breast in half, producing 4 portions. Wrap each piece of chicken in 2 pieces of prosciutto ham and then press into the flour mixture.

5. Melt the butter and add the oil to a frying pan. Gently fry the chicken for 2-3 minutes on each side.

6. Pour the Marsala into the pan and let it bubble briefly before sprinkling each piece of chicken with some grated cheese.

7. Base with a little of the pan juices before covering the pan and continuing cooking for a few minutes to allow the cheese to melt.

If you would like to develop the herb flavours even more, add more of the dried herb mixture to the cheese

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