- Lay each chicken breast between two pieces of Multix baking paper and gently flatten with a rolling pin. Lay out a double layer of cling wrap.
- Transfer the flattened chicken to the wrap. Season well with salt and pepper. Lay washed spinach and basil leaves in the center of the chicken and with the help of the cling wrap roll the chicken into a tight cylinder. Wrap tightly it in the cling wrap and tie off the extra wrap on both ends to make a ‘chicken Christmas cracker’ shape, then repeat with the other
- Bring a large pan filled with water to the boil and gently lower in the chicken rolls. Bring the water back to a fast simmer and cook for about 20 minutes or until the chicken is fully cooked through. While the chicken is cooking make the salsa verdi, in a small bowl add the olive oil, chilli, garlic, lemon juice and chopped herbs, mix well and add salt and pepper to taste.
- Take the chicken out of the water, carefully snip the ends of the cling wrap and pour out any of the chicken stock. Wrap a slice of prosciutto or Parma ham round each cooked chicken roll. Add a tablespoon of olive oil to a large frying pan and on a medium high heat fry off the chicken involtini until the chicken is just starting to turn golden and prosciutto has browned slightly. To serve, cut each in thick diagonal slices so you can see the spiral pattern made by the filling and serve drizzled with the salsa verdi accompanied by any steamed green vegetables you like.
Tip: Don’t waste the chicken stock, keep it in the freezer to use in any dish where you need a little flavoured stock.