Ingredients
4 large chicken breast fillets
1 large bunch spinach, cleaned, trimmed and roughly chopped
80gm grated parmesan
1 ±340gm tin chopped tomatoes
Some chicken spice
500gm new potatoes, scrubbed and halved
Method
Put the potatoes on to cook in lightly salted boiling water.
Drain and keep warm when tender.
Spray an oven proof dish with non-stick cooking spray.
Preheat the oven to 200ºc
Lay the chicken breasts on a board and cover with wrap or a plastic bag.
Gently hammer with a steak hammer or rolling pin.
(You are going to spread a stuffing on the ‘wrong’ side of the breasts and roll them up,
so they need to be thin – like a schnitzel)
Wilt the spinach in the microwave.
Stir through the parmesan and the chopped tomatoes.
Spread this mixture over the rough side of each breast.
Roll each breast up lengthways and secure with a toothpick.
Place in the casserole dish with the toothpicks to the base of the dish.
Spray with non-stick cooking spray.
Sprinkle with chicken spice.
Bake at 200ºc for about 20 minutes.
Remove from the oven and allow to stand for 5 mins before cutting in half diagonally.
Remove the toothpicks.
Serve the chicken with the new potatoes and a crisp salad on the side.
