1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Use a small sharp knife to cut a pocket into the middle of each chicken fillet, being careful not to cut all the way through.
3. Place a tablespoon of pesto inside each pocket, then divide the slices of Mozzarella and sun-dried tomatoes amongst the pockets. Season each fillet with salt and pepper.
4. Roll each of the chicken fillets up in a slice of prosciutto and secure with a toothpick.
5. Heat the oil in an ovenproof pan over a medium-high heat.
6. Carefully place each chicken fillet in the hot pan, seam-side down. Sear for 2-3 minutes on each side until the prosciutto is lightly golden.
7. Transfer the pan into the oven and bake for about 15 minutes or until the chicken is completely cooked throughout.

Note: Parma ham can be used as an alternative to prosciutto, if you wish.

Per serving: 342kcals, 12.6g fat (3.9g saturated), 10.3g carbs, 6.5g sugars, 45.9g protein, 3.1g fibre, 0.341g sodium