Chicken Roulade

Serves 4

4 Double chicken thigh fillets
12 sliced salami
2 cups baby spinach
1 cup grated mozzarella
1 cup grated tasty cheddar
salt and pepper
12 sliced prosciutto
1 tbs olive oil

Nuts & Bolts

1. Tenderize each thigh fillet until a larger size to roll roulade. Once flattened out season with salt and pepper.

2. Using a large pot, fill with cold water and bring to the boil.

3. In a bowl mix both cheeses together. Divide the cheese into 4 portion.

4. Layer 3 pieces of salami down first,then one cheese portion and 1/2 cup of spinach on top of cheese. Roll chicken up into a roll.

5. Lay out 3 pieces of prosciutto flat on a board and roll the chicken on top wrapping into a tightly into a log. Repeat process until all 4 roulades have been made.

6. Individually wrap each roulade with foil. After the foil put a layer of cling film over the top. This is to make sure no water enters the roulade whilst cooking.

7. Place all 4 roulades into the boiling water and cook for 20-25 minutes. Remove from boiling water and let cool for 30 minutes. Once cooled remove cling film and foil.

8. In a large frying pan on medium heat add oil and the 4 roulades. Cook for a further 8-10 minutes turning regularly to crisp up the prosciutto.

Once cooked set aside on a plate and rest for 5 minutes before slicing.