Lay the chicken fillets onto a chopping board and cut a large slit into the centre of each. Fill with roughly 20g of grated cheddar. Wrap each chicken fillet in a slice of prosciutto.

Pre heat the oven to180oC (160oC Fan) / Gas Mark 4

For the tomato sauce:

Heat olive oil in a large ovenproof shallow casserole and gently fry the shallot until soft, then add garlic, chopped tomatoes, tomato puree, chicken stock and chilli flakes. Bring to a boil, then reduce the temperature and simmer for 5 minutes. Season with salt, pepper and stir in chopped basil.

For the chicken:

Arrange the prosciutto wrapped chicken fillets onto the tomato sauce.

Place the lid on the casserole and roast in a hot for 15 minutes.

Remove from the oven and take off the lid. Sprinkle the chicken with remaining cheese and return to the hot oven, without the lid for 5 – 10 minutes until the cheese melts and the chicken is thoroughly cooked.

Serve with roasted vegetables or salad and crusty bread.