Preheat the oven to Gas 6, 200°C, fan 180°C.
Carefully wrap each chicken breast in the prosciutto. Sear in a hot non-stick frying pan for 2 minutes on each side or until golden brown then transfer to a roasting tin.
Dry fry the shallot quarters in a frying pan for just 1 minute then transfer to the roasting tin as well.
Roast the chicken and shallots for 20 minutes or until the chicken is cooked through. Turn the shallots halfway through.
Steam the broccoli for 5 minutes or until bright green and tender but with bite. Add the shallots, balsamic vinegar and lemon juice to the broccoli and combine.
Slice the chicken thickly and serve.
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