Put each chicken breast between 2 pieces of nonstick baking paper. Gently pound with a rolling pin to flatten to half its thickness. Cut into two pieces. In a bowl, combine the garlic, lemon, paprika, most of the parsley and the oil. Season. Stir well and reserve a tablespoon for the salad. Add the chicken to the marinade and toss. Use straight away or chill for up to 8 hours. Remove and wrap one piece of ham around each breast. Secure with a toothpick or small skewer. Heat the barbecue until very hot. Rub a drop of oil over the chicken to keep it from sticking, then grill for 3-4 minutes each side (or char-grill or cook in a frying pan). Cut into a thick portion and check that it is cooked through, with no pink showing. Toss the tomatoes with the reserved marinade and serve with the warm chicken sprinkled with the rest of the parsley.
