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1
Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.).
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2
Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.
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3
Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.).
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4
Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.
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5
Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min's or until chicken is cooked through. (cooking times will vary according to the thickness of breast.).
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6
For The Sauce:
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7
Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.
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8
Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.
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9
Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.
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10
To serve: Slice chicken in half, plate and drizzle with sauce.
