Prosciutto wrapped chicken on a bed of brocolini with roasted tomatoes and honeyed carrots.

Serves 4
Ingredients:
6 roma tomatoes, halved
3 tsp olive oil
salt and pepper
3 tblsp store-bought pesto (I use Leggo's sundried tomato pesto spread)
4 chicken breasts
8 slices of parmesan cheese
12 slices prosciutto (or how many you think is necassary)
2 brocolini bunches
3-4 carrots julienned
1- 1/2 tblsp honey
3 tsp butter

Method:
1. Prepare the carrots place into a pot and bring to the boil.
2. Pre-heat oven to 200 degrees. Place the tomatoes, cut side up in a baking dish liined with baking paper or another preferred method. Drizzle with the oil and sprinkle with salt and pepper.
3. Bake for 20mins. Spread the pesto over the chicken breasts, top with the parmesan and then wrap each chiken breast in prosciutto.
4. Place the chicken in the baking dish with the tomatoes, and bake for a further 10-15mins or until the chicken is cooked through..
5. While the chicken is cooking in the oven, cook the brocolini via preferred method. Once the carrots are cooked, melt the butter and honey together and pour over the cooked carrots. and plate up.