Preheat the oven, with a large roasting pan inside, to 220°C/200°C fan forced

Place chicken breast fillets on a chopping board. Using a large sharp knife, cut into thickest side of each fillet to create a pocket, being careful not to cut all the way through

Stuff a quarter of the ham, 4 pieces semi-dried tomato, ¼ cup of mozzarella cheese and rosemary leaves in each chicken pocket. Secure with toothpicks. Arrange stuffed chicken breasts on baking paper in the preheated roasting pan and bake for 20 minutes or until cooked through. Remove from oven and allow to rest for 5 minutes

Meanwhile, place mixed green leaves in a bowl, drizzle with oil and season with salt and pepper. Toss to combine

Remove toothpicks from chicken. Serve, sliced, with the salad and lemon wedges