Barry Parsons of Rock Recipes says this recipe is a great dinner party idea that can be prepared in advance, and popped into the oven when drinks and nibbles are served. 

Phyllo Chicken Prosciutto Margherita 

Serves 4

1 pkg frozen phyllo pastry, thawed
4 large, boneless chicken breasts
2 cloves minced garlic
1 cup melted butter
Salt and pepper, to season
Fresh basil leaves
6 oz fresh mozzarella
8 thin slices prosciutto

Begin by butterfly cutting the chicken breasts and laying them flat on the cutting board. Alternatively, place each chicken breast between two sheets of plastic wrap and pound the chicken out to a half-inch thickness with a flat mallet. Season the chicken breasts with salt and pepper and rub the minced garlic over the surface of the chicken.

Lay the prosciutto on top of the chicken, almost covering it, then cover the prosciutto with fresh basil leaves. Place a 1.5 oz rectangular piece of fresh mozzarella at one end of the chicken and roll the whole thing up.

The phyllo sheets that Parsons uses measure about 12x18 inches, which can be cut in half, to make 12x9 inch sheets. Use four of these half-sheets per chicken breast. Brush each sheet with melted butter and stack four of them together. Place one rolled chicken breast in the centre of the shorter side of the phyllo sheets near the edge.

Bring the two longer sides on the phyllo up over the ends of the chicken breasts, and then roll the chicken breast up. (Similar to the method used to make spring rolls.) Place the wrapped chicken breast, seam side down, on a silicone or parchment-lined cookie sheet.

Bake at 375 degrees F for about 30-40 minutes depending upon the size of the chicken breasts. Use a meat thermometer to test, and make sure that the temperature at the centre of the chicken is 175 degrees F or greater, before taking them out of the oven.

Let the chicken rest for 5-10 minutes, before serving with the spicy tomato compote and your favourite pasta. Parsons recommends penne pasta for this dish.

Spicy Quick Tomato Compote

4 cloves minced garlic
6 tbsp olive oil 
8 large ripe tomatoes, diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce
Salt and pepper, to season

Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt and pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.