Summer eating made easy. This chicken dish is ideal for having on Christmas or Boxing Day when often, we are under pressure to create something special. To add extra panache, use organic chicken; make your own pesto adding in chilli or a little sage or marjoram; buy the finest prosciutto or scatter over a handful of Parmesan cheese before serving.

Ingredients

• 4 chicken breasts with skin on
• 2 tablespoons pesto
• 4 slices prosciutto (or use rashers of bacon
• olive oil
• 1 fennel bulb, finely sliced
• 6-10 cloves garlic, peeled and left whole
• freshly ground black pepper
• 150 grams fresh mozzarella pearls (small balls fresh mozzarella)
• olives, optional
• basil leaves to finish with

Method

1. Preheat the oven to 190 degrees Celsius and place the rack in the centre of the oven.
2. Divide the pesto evenly between the chicken breasts, spreading it between the chicken breast and chicken skin. Make sure the skin covers the pesto - it will also help keep the chicken moist as it bakes. Wrap each breast in a slice of prosciutto.
3. Heat a generous amount of olive oil in an oven-proof frying pan or dish and saute the fennel and garlic for 3-4 minutes until fragrant. Add the capsicums and toss in the hot oil for about 5 minutes. Sit the chicken on top and season with additional olive oil and plenty of freshly ground black pepper.
4. Bake in the preheated oven for 20 minutes. Scatter over the mozzarella balls and olives if using. Return to the oven for a further 8-10 minutes or until the chicken is just cooked and nicely golden. Serve with pasta, new potatoes or cheesy polenta.

Cooks Tips

You can prepare the chicken the night before Santa arrives - just keep refrigerated.