Looking for something easy and delicious to serve when entertaining? Then look no further than this tasty Chicken, Fig & Spinach Roll filled with our Fig, Apple & Chardonnay Chutney.
Chicken, Fig & Spinach Roll
Ingredients
- 500 gm chicken thighs
- 8 slices prosciutto
- 8 leaves silver beet
- 80 gm Vinofood fig, apple & chardonnay chutney
- 1 lemon, zest
Instructions
- Preheat oven to 180°C.
- De-stem the silverbeet and blanch slightly.
- Butterfly the chicken thighs and place between 2 pieces of baking paper. Flatten with a mallet until chicken is very thing. Season with salt and pepper.
- Place 2 slices of prosciutto on the inside of the thigh followed by a silverbeet leaf and 1 tablespoon of fig, apple & chardonnay chutney down the middle of the chicken.
- Sprinkle with lemon zest.
- Roll chicken up tightly and secure in baking paper, twisting the ends.
- Wrap parcels in foil and secure the ends.
- Place chicken rolls in a baking dish and cook for 30 minutes or until hot in the centre and cooked through.
- To serve, slice each roll on an angle and serve hot with your favourite condiments.
- Serve cold as a cocktail food. Just refrigerate until cold. Slice and serve on a platter garnished with fresh herbs.
