Preparation time 35 minutes, cooking time 40 minutes.

1) Lightly pound fillets using meat mallet. Sprinkle each fillet with some of the combined parmesan and oregano, top with mozzarella. 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 minutes.

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

6) Serve with pasta of your preference.

Serves 4, per serving 34.8g fat, 2324kj