1Preheat the oven to 220°C, fan 200°C, gas 7. Season the chicken breasts and wrap 2 slices of Parma ham around each one. Place in a lightly oiled nonstick roasting tin and arrange the tomatoes around the chicken. Roast for 15-20 minutes until the chicken is cooked through.
2Meanwhile, heat the olive oil in a large sauté pan, add the onion and chopped rosemary leaves and cook gently for 8-10 minutes until softened. Stir in the courgette and cook for a further 5 minutes. Add the lentils, balsamic vinegar and blanched cabbage leaves; cook for 5 minutes, stirring occasionally. Season to taste.
3Divide the lentil and cabbage mixture among 4 plates, slice the chicken and serve on top of the lentils, with the roasted cherry tomatoes.