50 g Parmesan cheese, cut in pieces
1 garlic clove
100g Baby Spinach
80g Ricotta cheese
50g Toasted pine nuts
4 Chicken breast fillets, butterflied (see tip)
8 slices Prosciutto
125g mozzarella, grated
Place Parmesan in mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place garlic in mixing bowl and chop 3 sec/speed 5.
Add spinach, ricotta, pine nuts and reserved Parmesan then mix 10 sec/speed 1.
Lay 1 butterflied chicken breast on a large piece of cling film then cover with another piece of cling film. Using a rolling pin, pound chicken into a thin cutlet. Repeat with remaining 3 chicken breasts.
Lay 2 slices of prosciutto vertically on a piece of cling film, so long sides are slightly overlapping. Place 1 flattened chicken breast on top of prosciutto across the middle (see Pic). Spoon ¼ of filling mixture horizontally along chicken breast, leaving approx. 3 cm space at each end. spinkle over mozzarella, approx. ¼ of the total amount, along the filling.
Starting from the edge of the chicken closest to you, carefully roll prosciutto tightly around chicken and filling to form a log. Wrap cling film around log and twist ends tightly, removing any air. Repeat with remaining 3 chicken breasts.
Place water in thermo bowl. Place chicken logs in Varoma dish then place covered Varoma into position and steam 25 min/Varoma/speed 1. To check if chicken is cooked through, remove biggest log, unwrap it slightly, and use a serrated knife to cut through the middle. If it needs further cooking, re-wrap cling film and cook for a further 2-5 min/Varoma/speed 1, or until done.
Once chicken is cooked through, remove from Varoma and remove cling film, taking care to drain any excess water. Slice each log into 3-4 pieces and serve immediately.
I served mine with gravy and veg... delicious
Adapted from recipe