Parmesan chicken breast in prosciutto coating on Mediterranean oven-baked vegetables

Ingredients for 4 servings:

• 4 chicken breasts
• 12 slice(s) raw ham (prosciutto)
• 100 g Parmesan, freshly grated
• 4 pieces of butter
• 2 tbsp fresh herbs of Provence
• 2 garlic cloves
• 4 tbsp olive oil
• 2 zucchinis
• 4 potatoes
• 2 carrots
• 2 bell peppers, red
• 2 onions, red
• 1 bunch of spring onions
• 8 cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash and finely chop the herbs de Provence (dried ones will work in a pinch), then add them to a roasting pan with the olive oil. Wash the spring onions, bell peppers, and zucchini and cut them into bite-sized pieces. Wash and halve the cherry tomatoes. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) using a hot air grill. Peel the carrots and potatoes and cut them into slices about 5 mm thick. Peel the red onions and cut them into wedges. Add everything to the herbs and olive oil and season with salt. Mix the vegetables well to ensure the herbs are evenly distributed. Place everything in the oven for 30 minutes. Now wash the chicken breasts, pat them dry, and trim them. Pierce the chicken with a narrow, sharp knife about 7 cm deep into the thick part of the breast. The knife must not pierce the breast; you want to create a shaft! Place a piece of butter about 4 cm long and 2 cm thick into this pocket. Arrange three slices of prosciutto on a cutting board and cover with freshly grated Parmesan cheese. Lightly salt a chicken breast all over, place it on the prosciutto with Parmesan cheese, and roll it up. Repeat with the remaining breasts. Once the vegetables have cooked for 30 minutes, toss the vegetables thoroughly and place the prosciutto parcels on top. Now, bake everything in the oven for 15 minutes, then turn the parcels over and return them to the oven for another 15 minutes.