Season the chicken fillets with freshly ground black pepper and the wrap each fillet in two slices of the Parma ham to enclose completely.
Heat a large frying pan. Add the olive oil and then add the chicken parcels, presentation side and cook for 2-3 minutes until crisp and lightly golden.
Turn the chicken parcels over and reduce the heat. Add butter and allow to cook for another 5 minutes or so, depending on the thickness of the parcels, until just tender and cooked thoroughly.
Cook the Ainsley Harriott Sundried Tomato & Garlic Cous Cous according to the instructions on the sachet and keep warm.
Divide the Ainsley Harriott Sundried Tomato and Garlic Cous Cous between the two plates and arrange the crispy Parma ham and chicken parcels on top to serve.
Use turkey breast fillets or thinly sliced pork fillet instead of the chicken.