This makes for a great and satisfying lunch or dinner – perfect for any day of the week.
Preheat oven to 400°F.
Remove the small fillet from the underside of each chicken breast and set to one side.
Using a sharp knife, make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
In a small bowl, mix together the cheese, tomatoes, thyme and season well with salt and pepper.
Spoon the mixture into each chicken breast pocket.
Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filing.
Wrap 1 ½ slices of Parma ham around each chicken breast.
Heat a non-stick frying pan or griddle pan, and place chicken in the pan and sear for 2 minutes on each side until golden.
Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
Just before serving, heat the olive oil in a wok; add garlic and fry gently for 30 seconds.
Then add the cabbage and stir-fry for 2-3 minutes until just wilted but still retaining a bite. Season well by adding squeeze of lemon juice.
Slice each chicken breast in half on a diagonal and place on top of the cabbage and serve.