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Stuffed chicken involtini gratin with gouda cheese, spinach and aubergine
Serves: 3-4
Ingredients
- 2 large chicken breasts, skinned and sliced thinly
- Salt and pepper
- 1 large aubergine, sliced and grilled
- 1 packet 6 sliced Gauda cheese (Frico)
- 1 large bunch spinach, cooked and all water squeezed out
- 3 tbsp pine nuts
- 6 slices Parma ham
- 1 tbsp olive oil
- 4 tbsp tomato salsa
- Rocket leaves or basil leaves for serving
Method
Start this recipe by hammering the sliced chicken with a mallet between 2 pieces of cling film to flatten out. Next, lay the chicken slices out onto a large chopping board. Season well with salt and pepper. Lay over a slice of grilled aubergine onto each piece of chicken, followed by a slice of Gauda cheese. Next, place on some of the cooked spinach leaves followed by a few pine nuts. Tightly roll up the chicken, then roll up again into the Parma ham. Heat the oil in a large pan and quickly pan fry the involtini on all sides for a few minutes to brown. Remove from the pan and place onto an oven dish. Spoon over the tomato salsa and the remaining tbsp of pine nuts. Place into the oven at 200`c and cook for 15 minutes. To serve, sprinkle over some fresh basil leaves or rocket for some colour.
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