Monchel-sur-Canche: Simon's Prosciutto Chicken

I'm sure you'll all have tasted, or even made for yourself, at least one version of this recipe - I've tested two recipes myself and have probably tasted around three more - but this version created by Simon, my 13-year-old cousin, is definitely the best and also the simplest. His nifty trick of putting the courgettes at the bottom results in some of the most delicious slices of the stuff I've ever tasted.

Simon and his [not so] little helper cooked this for us on our last night in France, and it was the perfect end to our stay.

You'll need:

As many chicken breasts as there are mouths to feed
One pack of prosciutto
Half a courgette per person
Garlic cloves (roughly as many as there are chicken breasts)
Olive oil
Salt & pepper, obvs

Simon & Adam - totes amaze

Preheat your oven to 220°c

Begin by slicing the courgettes and arrange in an oven dish, adding a few glugs of oil and a sprinkling of salt and pepper to each layer.

With a really sharp knife, cut three slits into each piece of chicken. Slice the garlic cloves and pop one slice into each of the gaps in your chicken pieces.

Now, wrap one or two slices of prosciutto around each chicken breast, so that it's fully covered.

Arrange on top of the courgettes and give it another few glugs of oil & a nice seasoning of salt & pepper. During cooking, all the lovely juices surround the courgettes, leaving them soft, juicy & flavoursome.

If, like us, you have too many courgettes, you'll need to push them
aside half way through cooking to allow the prosciutto to crisp up

Pop in the oven and cook for around 30 minutes. We ate ours with cous cous, sautéed veggies & a bit of left over gravy, but if you're feeling fancy, serve with potatoes dauphinoise, little baby carrots, asparagus tips & a white wine jus.