Chicken Involtini

1. 1

   Preheat oven to 180u00b0C./ 160u00b0C. fan. Gas mark 4. 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. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.