Parma Wrapped Chicken Breasts with Sweet Potato Wedges

I'm not doing too well at being 'healthy' this week. I just can't give up red wine... Kenny has been so determined and has water since Monday. I wanted to bake a shepherds or cottage pie for dinner last night but he said it wasn't very healthy so I decied to make Parma Wrapped Chicken Breasts with Sweet Potato Wedges. His bus was diverted on the way home which threw the flow a little bit so I forgot to take a pciture of the final dish!
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Sweet Potatoes Wedges:

Source: Ina Garten

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Sweet Potatoes (2 or 3)

1 x tbs Brown Sugar

Olive Oil

Salt & Pepper
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For the Sweet Potatoes:

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Pre-heat the oven at 450 F
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Peel the potatoes, cut in half and then half again lengthways.

• Toss in the oil, season and sprinkle on the sugar
• Bake for 15 minutes
• Remove from the oven and turn, bake for a further 10 minutes

Parma Wrapped Chicken Breasts with Sweet Potato Wedges

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Source: Jamie Oliver
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2 x Chicken Breasts
Lemon (zest grated)
Parmesan Cheese

Fresh Thyme, finely chopped
Parma Ham (or Proscuitto)

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For the Chicken:

Take a chicken breast and place it between some cling film.

• Take a rolling pin and bash it until it's flat and the same thickness all over
• Season well with salt and pepper and sprinkle on some lemon zest, thyme and parmesan cheese
• Take 2 slices of ham and wrap it around the breast
• Heat up a couple of tea spoons of oil in a pan on a medium to high heat and place the chicken in, ham side down. Fry until it's cooked half way through and flip over to finish.

Serve with steamed veggies or pan wilted cabbage for a tasty but healthy meal. (and a large glassof red wine if you couldn't care less about the calories!)
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