Recipe : Chicken Involtini

2 tbs

2

1 cloves

50g

½ cup

1 tbs

pinch

4 slices

Olive oil

French shallots, finely chopped

Garlic, finely chopped

English spinach, roughly chopped

Smooth Ricotta cheese,

Parmesan cheese, grated

Grated nutmeg

proscuitto

1. Remove tenderloin from chicken breasts and cut each breast in half to produce two large, thin fillets.  Place fillets in between two sheets of baking paper and flatten each one to approx. 5mm thick.
2. Heat ½ the olive oil in fry pan on medium heat and cook shallots and garlic for 2 minutes or until soft but not browned. Add spinach and cook until wilted. Remove from heat to cool a little.
3. Place ricotta, parmesan and nutmeg in a medium mixing bowl and mix well.  Add cool spinach mixture and combine well. Season.
4. Place a piece of prosciutto, shortest side facing you, on a sheet of cling wrap approx. 30cm x 30cm.  Place a chicken fillet, again shortest side facing you on prosciutto, making sure prosciutto is in the middle of the fillet.  Spoon ¼ of the spinach mix on chicken and spread over the fillet.
5. Using the cling wrap as an aid, roll the fillet with the prosciutto into a tight roll. At this stage the fillet is still wrapped in the cling wrap. Grab the cling wrap each side of the fillet and roll it on the bench.  This will create a perfect cylinder shape of prosciutto wrapped chicken and remove all air from around it.  Tie off each end of the cling wrap as close as possible to each end of the ‘cylinder’, to maintain the shape during cooking. Repeat process with remaining fillets, prosciutto and filling.
6. Place the fillets into vacuum bags, being careful to keep them from crowding each other.  You may need to put only two in one bag.
7. Preheat combi steam oven on Sous Vide function 64˚C. Place bags on oven rack or steamer tray and put in oven. Set duration timer for 50 minutes.
8. Remove from oven and open bags. Using scissors, snip one end of cling wrap and drain juices-be careful it will be hot!  Remove involtini from cling wrap and pat dry.
9. Preheat frying pan on cook top, and add remaining  olive oil. Place involtini in pan and brown lightly all over, turning frequently.  The cylinder shape will be maintained, and the prosciutto will crisp slightly.
10. Remove from pan and slice each cylinder at 2cm intervals.  Serve immediately.