An easy to make delicious way to eat chicken... yum!
To make stuffing: Heat a frying pan and add oil, when oil is hot add onion and saute over medium heat until tender but not browned. Add thyme and cook until aromatic. Add defrosted spinach, stir well to combine and season with lemon rind and freshly ground black pepper, allow to heat through. Remove from heat and set aside to cool to room temperature.
Preheat the oven to 190C.
Using a peeler or mandolin, slice the zucchini into thin ribbons.
Slice the ham into strips a similar size to the zucchini ribbons.
Slice each chicken breast across to get 2 thinner chicken breast pieces from each fillet.
Lay a quarter of the zucchin strips onto a board and top with a quarter of the ham strips. Top with a chicken piece, a quarter of the stuffing and a quarter of the cheese. Press the cheese and stuffing down flat to the chicken.
Roll up the chicken fillets, keeping the zucchini and ham in place to make a rolled stuffed fillet, secure with toothpicks.
Heat oil in a oven proof frying pan and cook the chicken fillets on each side until browned. Sprinkle with extra thyme, pepper and lemon rind when browned. Remove from heat, cover with foil and place in the oven.
Cook for 25 minutes or until cooked through.
Remove chicken rolls from the frying pan, cover with foil and rest while making a sauce by adding the chicken stock to the frying pan and bringing to the boil over a high heat.
Serve the chicken rolls sliced to show the filling, topped with the sauce.
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