For the chicken
1 skinless chicken breast, cut in half lengthways
2 slices fontina cheese, the same length as the chicken breast
2 slices prosciutto ham, the same length as the chicken breast
2 sprigs fresh thyme, same length as the chicken breast
10g/½oz lactose free butter
2 tbsp olive oil
salt and freshly ground black pepper
For the zucchini
3 tbsp extra virgin olive oil
2 zucchini, cut into rounds
2 tomatoes, chopped
2 sprigs fresh marjoram, leaves picked
2 tbsp grated parmesan
Preheat oven to 230C/445F/Gas 8. For the chicken, flatten the chicken halves slightly with a meat mallet or rolling pin, then season with salt and freshly ground black pepper.
Place one slice of fontina on top of each chicken piece, followed by the prosciutto them top with thyme. Secure the stack with kitchen string or wooden toothpick.
For the zucchini drizzle one tablespoon of the olive oil into a small ovenproof dish.
Arrange alternate slices of tomato and zucchini overlapping each other in the dish and season with salt and freshly ground black pepper.
Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan.
Arrange the chicken over the top of tomato & zucchini. Place into the oven to bake for 20-25 minutes, until the cheese begins to melt and turn golden.
Remove the zucchini and tomatoes from the oven and drizzle with the remaining tablespoon of the olive oil before serving.
Recipe adapted from: Good Food