Preparation time 35 minutes, cooking time 40 minutes

1. Lightly pound fillets using meat mallet. Sprinkle each fillet with some of the combines parmesan cheese and oregano, top with mozzarella cheese.  Roll up tightly, secure with toothpicks. Wrap prosciutto firmly around open ends of chicken to secure cheese.

2. Heat half of the oil in large saucepan, cook chicken in batches, until browned all over. Remove from pan.

3. Heat remaining oil in pan, cook garlic, tomato and onion, stirring about 5 minutes or until tomato and onion is soft.

4. Return chicken to pan. Add stock and vinegar, simmer covered 10 inutes.

5. Turn chicken, simmer uncovered about 10 minutes or until chicken is tender. Stir in parsley, remove and discard toothpicks.

6. Serve with pasta, if desired.

Serves 4, per serving 34.8g fat, 2324kj.