Name: Chicken involtini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 kilogram (6-8) half chicken breasts, skinned; 2 clove garlic, crushed; 1 tablespoon chopped parsley; 1/2 lemon, grated rind of; freshly ground black pepper; 2 thin slices (60g) provolone cheese; 6 thyme sprigs; 1 tablespoon olive oil; 1/2 cup dry sherry

Ingredients

1 kilogram (6-8) half chicken breasts, skinned

2 clove garlic, crushed

1 tablespoon chopped parsley

1/2 lemon, grated rind of

freshly ground black pepper

2 thin slices (60g) provolone cheese

6 thyme sprigs

1 tablespoon olive oil

1/2 cup dry sherry

Method

1.Preheat oven to 180°C. Cut a slit in 1 side of each half chicken breast and open butterfly-style. Cover with cling wrap. Using a rolling pin, pat chicken gently flesh, until thin.

2.In a small bowl, combine garlic, sage, parsley, lemon rind and pepper. Cut each provolone slice into thirds. Place a piece on each chicken breast and spoon over garlic mixture. Starting with a long edge, roll tightly. top with a spring of thyme and tie with string.

3.Heat oil in a flame proof baking dish. Cook chicken until browned all over. Add sherry and transfer to a baking dish. Bake for 15 minutes, until juices run clear when pierced with a skewer.

4.Cover chicken with foil and rest for 5 minutes. Cut involtini into thick slices and serve topped with seasoned cooking juices.

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