Chicken escalopes with parma ham and parmesan mash

First prepare the potatoes for the mash by peeling and roughly chopping them to an equal size. Cover with water, add a pinch of salt and simmer until just tender for around 12 minutes.

Drain then dry the potatoes in saucepan on a hob for around a minute then rice with a potato ricer or mash with a masher. Add the butter and cream then sprinkle in the grated parmesan cheese. Mix well and season to taste. Cover with cling film and set aside to reheat for serving.

Preheat your oven to 180C/gas 4.

To butterfly the chicken breasts, lay them between two sheets of cling film and flatten out slightly using a rolling pin or saucepan.

Next lay out the parma ham slices into groups of two overlapped on a chopping board. Add two basil leaves to each group of ham and lay on the chicken breasts. Wrap each breast with the parma ham.

Heat a non-stick pan on a stove top, add a splash of oil and sear each wrapped chicken breast for 1 minute on both sides and transfer onto a baking tray and cook at 180C for 8 minutes.

Prick the vine tomatoes with a small knife and put on a baking tray and drizzle over the balsamic seasoning and olive oil and pop in the oven to warm through for around 8 minutes until only just softened.

To serve, heat through the mash and sprinkle in some shredded basil. Arrange on a warm serving plate by taking the chicken and slicing it in half and presenting it on the potato. Then arrange some vine tomatoes on the plate and drizzle around the tray juices and sprinkle over any remaining basil.