0 Salt and black pepper
1 tsp garlic powder
4 slices of Parma ham
4 slices of Emmental
1 handful of fresh basil leaves, plus extra for serving
4 tbsp olive oil
500 ml tomato sauce
1 Place the chicken on your worktop, cover with clingfilm and use a rolling pin or meat tenderiser to pound the fillets until they are about doubled in size. Season well with salt, pepper and garlic powder.
2 Place a slice of Parma ham on each fillet, then top with a slice of Emmental and a few fresh basil leaves.
3 Carefully roll up the fillets so they are snug and the fillings are in place. Use kitchen string to secure the rolls closed.
4 Heat a barbecue or grill pan to a medium heat. Brush each roll with oil, season with salt and pepper and cook for 12-15 minutes, turning to brown on all sides.
5 Remove from the heat and leave to rest for a few minutes. Heat the tomato sauce in a small saucepan and serve warm with the chicken and cooked tortellini.