HEAT THE OVEN: Heat the oven to 220°C / 425°F / Gas 7.

SLICE AND FILL THE BREASTS: Using a sharp knife, cut each chicken breast from the side almost in half, to form a pocket, so you are able to open the breast up like a book. Place in each pocket 1 teaspoon of basil pesto and then a quarter of the block of feta. Fold the chicken breast back over to enclose the filling.

WRAP IN PROSCIUTTO: Place each breast on a piece of prosciutto. Bring the ends of the prosciutto up to wrap the breast and keep it closed and then place all four breasts with the join side down in a high sided oven proof dish.

ADD THE TOMATOES AND SAUCE: Surround the breasts with the cherry tomatoes, mix the wine and stock powder and pour over. Sprinkle with oregano and season with salt and pepper to taste.

COOK THE CHICKEN: Bake in the preheated oven for 20-25 minutes, a little longer if the pieces are very large. (If you are unsure if the breasts are cooked through, remove one from the dish (yours!), turn it over and cut into the chicken meat to check for 'doneness'. There should be no sign of any blood and the chicken juices should run clear.)

REST AND SERVE: Remove from the oven, and put the breasts, covered on a warmed plate for 5 minutes to rest. Divide the tomatoes between four plates, add a chicken breast to each and pour over some sauce. Serve any extra sauce in a jug at the table.

SIDES: Serve with plenty of fresh white bread to soak up all the delicious juices, and a crisp green salad.