Preparation time 20 minutes, cooking time 40 minutes.

1. Preheat oven to moderately hot.

2. Heat half of the oil in medium frying pan, cook garlic, stirring over low heat, until fragrant. Add wine and stock , bring to a boil. Reduce heat, simmer uncovered, 3 minutes. Add undrained tomatoes, oregano and parsley, bring to a boil. Reduce heat, simmer uncovered about 10 minutes or until pizzaiola sauce thickens slightly. Stir in olives.

3. Meanwhile, toss chicken in flour, shake away excess. Dip chicken fillets, one at a time, in combined eggs and milk, then breadcrumbs. Heat remaining oil in large frying pan, cook chicken in batches, until browned lightly.

4. Place chicken in single layer, in medium shallow baking tin, top with prosciutto, sauce and finally cheese. Bake, uncovered in preheated oven about 20 minutes or until chicken is cooked through.

5. Meanwhile cook pasta in large uncovered pan of boiling water until just tender, drain. Serve pasta topped with chicken pizzaiola.

Serves 4, per serving 42.2g fat, 3821kj (914 cal)