About this recipe:A highly flavoursome chicken dish. Chicken breasts are pounded thin, then rolled with prosciutto, mozzarella, spinach and Parmesan, before being pan-fried to perfection. Serve with a side salad, rice or potatoes.
8 skinless, boneless chicken breast fillets, pounded thin
3 tablespoons olive oil, divided
salt and black pepper to taste
285g frozen chopped spinach, thawed and drained well
8 slices thinly sliced prosciutto
8 slices mozzarella cheese
40g Parmesan cheese, freshly grated
375ml dry white wine
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Method Prep:20min › Cook:20min › Ready in:40min
Brush each chicken breast with olive oil and season with salt and pepper.
Squeeze excess water out of the frozen spinach, then season with olive oil, salt and pepper.
Place 1 slice of prosciutto, 1 slice of mozzarella and a thin layer of spinach on each chicken breast, then sprinkle over Parmesan.
Beginning at the short, tapered end, roll up each chicken beast and secure with a cocktail stick.
Heat 2 tablespoons olive oil in a large frying pan over medium heat. Place chicken in the frying pan, then pour in wine. Cook, turning the chicken, until the wine evaporates and the chicken is cooked through and its juices run clear, about 20 minutes.