This takes just 15 minutes to prepare and 20 minutes to cook. Serve with French beans, broccoli, carrots or courgettes. The chicken can be prepared ahead and cooked when required – serves 4.
Heat the oven to 200°C/gas mark 6.
Put the balsamic vinegar in a small pan and reduce it by simmering over a medium heat until it becomes syrupy.
Make a small pocket in each of the chicken breasts. Using a sharp knife, make a cut about 4cm long in the fattest part of the breast.
Then, with the tip of the knife, make a pocket either side by cutting along the length of the slit within the flesh.
Season the mozzarella with salt and pepper and push some into each pocket. Wrap a slice of Parma ham around each chicken breast and place on a baking sheet.
Add the bunches of vine tomatoes to the baking sheet, drizzle over with a little olive oil and season everything with salt and freshly-ground black pepper. Place in the preheated oven and cook for 20 minutes or until the chicken is cooked through.
Meanwhile, cook the new potatoes in a large pan of boiling salt water, until tender (about 15 minutes depending on their size). Drain the potatoes, return to the pan and stir through the pesto.
To serve, place a chicken breast on each plate with a spoonful of potatoes. Arrange a bunch of tomatoes on each plate and drizzle the balsamic vinegar over them.
