Chicken parmigiana without the deep frying.

Cut a couple of large chicken breast fillets laterally into slices about the thickness of a slice of bread. Intersperse the cut chicken with slices of ham. Place fillets into an oiled baking pan that holds them snugly so the slices don't slide around.

Cover fillets with your preferred napoli sauce, topping up with a little water if necessary. Top with grated tasty cheese and parmesan on top of that. Plenty of cheese.

Sprinkle parsley over. Cover baking dish with foil. Bake 20-30 minutes. Chicken should be moist but not pink.

Serve with baked potatoes and steamed broccoli.