Mix the three cheeses, chopped Parma ham, basil and nutmeg in a large bowl. Season, divide the mixture into four portions, and put aside.
Lay the chicken breasts out flat, smooth side down, onto a chopping board. Remove the small fillet attached to the body of the chicken breast and put aside. Make a cut along the length of the chicken, from the thick end to the pointed end all the way down the centre of the chicken breast, being careful to only cut half way through the meat. Carefully make similar lengthwise cuts along the sides of the long cut and fold back the 'flaps' and open the chicken breast out.
Cover the chicken breast with a piece of cling film. Using a meat mallet or rolling pin, gently beat the chicken until it is an even thickness all over. Then beat out the small chicken fillet to a similar thickness.
Place the stuffing down the centre of the beaten chicken breast. Place the smaller beaten fillet over the top of the stuffing and wrap the chicken around it making sure the thick end is well tucked in so that none of the stuffing can leak out. Rub the skin with olive oil, sea salt and freshly ground black pepper.
Wrap the Parma ham around each chicken breast
Heat a non-stick frying pan over a high heat on the hob and brown the chicken on all sides, seam side down first, so that the Parma ham turns golden and crispy.
Place the chicken breasts on a baking tray and bake in a pre-heated oven to 200C/gas 6 for 20 minutes until cooked. Don't be tempted to cut the chicken open to check it's cooked, or the cheese stuffing will leak out.
Serve with roast tomatoes, new potatoes and fresh vegetables
Alternatively, after step 6 the breasts can be put in a deep baking tray and covered with a tomato or carbonara sauce and served with rice or pasta.
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