4 chicken breasts
4 sliced cooked ham
Salt
2 med. sized tomatoes
1 1/2 oz. (40 g.) Parmesan cheese

MARINADE:

2 tbsp. oil
2 tbsp. lemon juice
1 tsp. salt
Freshly ground pepper

Mix all the ingredients for the marinade and pour into a flame-proof dish, large enough to hold chicken pieces in a flat single layer. Put in chicken breasts and turn over, cover dish and leave in a cool place for 2 hours. One hour before serving, heat grill; heat oven to 150 degrees centigrade (300 degrees Fahrenheit), gas mark 2. Uncover chicken and put below grill each side 5 minutes. Plunge tomatoes in boiling water for 1 minute, drain and refresh under cold water, then peel away skins. Cut each tomato into four slices. Remove chicken from under grill. Arrange a slice of ham on top of each piece. Top with 2 tomato slices. Sprinkle on 1/2 of the cheese. Then cover dish with foil. Transfer to oven and leave for 30 to 40 minutes. Five minutes before serving; heat grill, take off the foil, sprinkle the tops of tomatoes with the remaining cheese and brown quickly under grill. Serve immediately.