| CHICKEN |
| Pound or butterfly the chicken breasts so they are as large and flat as possible. |
| Lay a slice of ham, blanched baby spinach leaves, and 50g of the cheese per chicken breast on top |
| Roll the chicken around the fillings, wrap tightly in cling film and chill in the fridge or freezer to set the shape of the chicken and stop it unrolling |
| Roll the filled chicken breasts in flour, then coat in egg, then coat in breadcrumbs |
| Pan fry on all sides until golden, and finish cooking in a 180 degree oven for 20 minutes |
| Serve with steamed broccoli and new potatoes, alongside leek gratin |
|
| LEEK GRATIN |
| Slice the leeks on the bias into 1 inch slices and blanch for 1 minute to slightly soften |
| Combine the butter and flour in a small saucepan and gradually add milk to make a white sauce, season and add the cheese |
| Mix the leeks and the sauce together and top with panko breadcrumbs, bake in a 180 degree oven for 20-25 minutes |
