Heat the oven to Gas 4, 180°C, fan160°C. Lightly oil a baking sheet and neatly wrap each of the chicken fillets in a slice of the cured ham. Place the wrapped chicken on the baking sheet and cook in the oven for 14 minutes until the meat is cooked through with no pink showing.
When the bulgur wheat has cooled, add the diced vegetables and mix well with the lemon juice and olive oil.
Blanch the watercress for at least 15 seconds in boiling water and allow to cool. Serve the bulgur wheat with the watercress, topped with sliced chicken fillet.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.