4 chicken Breasts
250g Ricotta cheese
100g Baby Spinach
200g Semi Sundried Tomatoes
50g Pine nuts, toasted
8 Slices Prosciutto
Peas, Cooked and mashed
Paris Mash (Click here for mash recipe)
Preheat oven to 180C
Place a length of baking paper on each side of the chicken breasts and gently pound with a mallet or a rolling pin until it is a 1cm thick.
Layer each chicken breast with 2 tablespoons of ricotta cheese, a layer of spinach, a few semi-dried tomatoes and a spoonful of pine nuts. Roll up each chicken breast keeping the filling inside. Wrap each chicken breast in a single layer of prosciutto.
Place the chicken breasts on a lined baking tray and put in the oven for about 30-45 minutes or until chicken is cooked. Once the chicken is cooked slice each roll into 3cm thick slices. Serve with Paris mash, crushed peas and gravy.