Chicken Rondelle

Ingredients:

• 4 chicken breast, butterflied
• 250g ricotta cheese
• 100g baby spinach leaves
• 300g semi-dried tomatoes
• §8 sliced prosciutto, thinly sliced

Method:

1. Preheat oven to 180C.
2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap. 
3. Top each chicken breast with 2 tablespoons of ricotta cheese, a layer of spinach and a few semi-dried tomatoes. Roll up each chicken breast keeping the filling inside. Wrap each chicken breast in a single layer of prosciutto.
4. Place the chicken breasts on a greased baking tray and put in the oven for about 45 minutes.
5. Once the chicken is cooked, gently slice each breast into 5cm thick slices, careful as not to burn yourself and fan the pieces to display the filling. 

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