4 slices of Prosciutto di Parma
2 boneless, skinless chicken breasts
2 tbsp tomato paste
4 fresh sage leaves
1 tbsp Mokhado Apricot Kernel Oil
6 apricots, halved and de-pitted
Preheat the oven to 200°C. Rub ½ tbsp oil into a casserole dish.
Place two slices of prosciutto onto a chopping board. Place a chicken breast on the prosciutto at the top of the short side. Spread 1 tbsp of tomato paste onto the chicken breast.
Place 2 sage leaves on top of the tomato paste. Roll the chicken up in the prosciutto and place in the casserole dish. Repeat this process with the next chicken breast. Drizzle the remaining oil onto the chicken pieces and place into the oven.
After 20 minutes, remove the dish and place the apricot halves around the chicken pieces. Put back into the oven for a further 15 minutes.