Put a skillet on at medium high and add 1 tbsp. of olive oil. Turn the oven on at 350°F. Butterfly chicken breast, cover with plastic wrap and pound the pieces thin with a meat mallet or the bottom of a saucepan. Or, just use chicken tenders. Lightly sprinkle one side of the chicken with salt, black pepper and garlic powder. Put them in the skillet seasoned side down and season the other side. Cook for 3-5 minutes a side until the liquid coming out is clear and/or they are firm to a poke of your finger.

Put them in individual portion baking dishes or all of the pieces in a baking pan that is the right size for however many portions you are making. Cover the chicken with 1 layer of the roasted red pepper.T hen the boiled ham. Then the fresh mozzarella.

Then drizzle with some olive oil, sprinkle some grated parmesan and a little dried basil on top.

Put it the oven and when the cheese has melted to your liking, serve it up!

With some Chianti or any good Italian red wine that you choose