Serves 4

¼ cup Sabato s
weet peppers pesto
Handful baby spinach leaves, finely shredded
30g Grana Padano, finely grated  
5 Mahy Farms boneless chicken thighs, trimmed of excess fat 
100g sliced Martinez or Pedrazzoli prosciutto
3 Tbsp extra virgin olive oil (EVO) 
2-3 Tbsp Forvm Cabernet sauvignon vinegar

Preheat oven to 190°C. Put the pesto, spinach and Grana Padano into a small bowl and stir to combine. Lay the chicken thighs on a board, smooth-side down. Season with a little salt and pepper then spread with stuffing mixture, dividing it evenly between the chicken portions. Roll each thigh up to enclose the filling. Securely wrap each parcel with a slice of prosciutto.Place parcels, seam-side down, in an ovenproof frying pan. Drizzle with EVO.

Roast for 25-30 minutes until chicken is cooked through. Remove involtini to a plate to rest. Place the pan over medium heat then add the vinegar to deglaze the pan. Slice involtini; serve with the pan juices.

Recipe by Julie Le Clerc



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