1 Slice each chicken breast horizontally through the middle, not cutting all the way through, to open out flat. Using a meat mallet, flatten chicken to an even thickness. Toss in plain flour, then shake off excess. Dip in eggs, then coat in breadcrumb seasoning mix. Cover and refrigerate while preparing sauce.

2 Cut capsicums into quarters, and then remove seeds and membranes. Cook skin-side up under a hot grill until skin blisters and blackens. Place capsicums in a plastic bag and let stand for 5 minutes before peeling away skin. Finely chop capsicums.

3 Heat olive oil in a small pan. Add onion, garlic and thyme. Cook, stirring, until onion is soft. Stir in tomato paste. Cook, stirring, for 1 minute. Add capsicum and tomato juice and season with salt and pepper. Simmer, uncovered, for about 8 minutes, or until sauce is slightly reduced and capsicum is soft.

4 Heat vegetable oil in a large frying pan. Add chicken in batches. Cook until browned on both sides and tender. Transfer to an oven tray. Place 2 slices of prosciutto on each piece of chicken. Spoon over capsicum sauce and then sprinkle with combined cheeses.

5 Cook in a moderate oven (180C) for about 10 minutes, or until cheeses are melted and lightly browned.

6 Serve parmigiana with steamed carrot and zucchini. Garnish with fresh herbs.

Hint: For a tasty change, you could substitute veal for the chicken in this recipe.