Start to finish: 45 minutes
Prep time: 20 minutes
1 large skinless chicken breast
3 cups lightly packed spinach leaves
60g sliced mozzarella
2 galric cloves, crushed
Salt and frehsly ground white pepper
4 slices proscuitto
2 tbs olive oil
1 tbs butter
1 cup sliced onion
2 thin eggplants, sliced
1 Flavorite truss tomatoes, small
2 medium zucchini, sliced
Extra 4 cloves garlic, crushed
Preheat oven to moderate (180C). Slice chicken breast almost through lengthways to open out flat.
Drop spinach into simmering water for 3 seconds, drain and refresh in iced water. Squeeze spinach to remove moisture. There should be at least 1/2 cup of spinach. Add 2 cloves crushed garlic, salt and pepper.
Place mozarella on top of chicken and cover with spinach. Roll up to enclose filling. Wrap in prosciutto. Place chicken in a non stick baking dish and drizzle with a little olive oil. Roast for 20 minutes.
Heat oil and butter in a pan. Add onion and eggplant and fry for 5-6 minutes then add tomatoes, zucchini and garlic and cook for 3-5 minutes. Arrange on plates and top with sliced chicken.