2 boned chicken breasts
2 pats butter
1 cup chicken stock, from cube is ok
2 rashers streaky smoked bacon
2 slices prosciutto or other ham, as available
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated finely or sliced thinly
Dash paprika
1 t oregano, dried and ground
1 clove garlic, very thinly sliced
Salt, freshly ground pepper

Pre-heat oven to 175c. Place saucepan with cup water on heat to make stock. When it comes to a boil, add the stock cube and leave it to simmer while other preparations continue.

Between two sheets of cling film use a rolling pin or other suitable implement to flatten and spread the chicken breasts until they are about 1/4-inch thin. Be careful not to tear them. Remove top sheet of cling film.

Sprinkle oregano, salt and pepper on both sides of each breast. Sprinkle garlic bits on inside of the breasts. Lay ham slice over inside of the breast. Sprinkle mozzarella and parmesan over ham. Break up one pat of butter per breast and spread the pieces over the rest of the ingredients.

Carefully and firmly roll the chicken in upon itself pastry style. Around each breast, wrap the bacon and secure each rasher with cocktail sticks. Seal up remaining holes in the breasts with additional sticks.

With a pair of tongs, dip the breasts very briefly in the boiling chicken stock and place them in shallow oiled casserole. Pour remaining stock into the casserole and put the dish into the oven. Roast for 25-28 minutes.