Cooking Time: 45 mins - 1 hr
Serves: 6   

Ingredients

2x jars Sacla' Peperonata Antipasto 6 skinless boneless chicken breasts 9 slices parma ham 800g fresh baby spinach (washed) 300g goats cheese (or try Dolcelatte cheese) 500g half fat creme fraiche salt and pepper

Instructions

Pile the spinach into a large saucepan and heat until it has wilted. Drain out as much liquid as possible by pressing the spinach down well with a potato masher pushing it against the sieve. Spread the spinach along the base of an oven proof lasagne type dish. Reserve 12 tbsp of Sacla' Peperonata, spread the remaining Peperonata across the spinach and season. Remove any sinew from the chicken and using a large knife cut along the side of the chicken breast, opening it out like a butterfly (do not cut all the way through). Place a slice of cheese 2cm thick the length of the chicken breast on one side with 2 tbsp of the reserved Peperonata and gently close again. Wrap a whole slice of parma ham around the chicken breast as tightly as possible. Cut a second slice lengthways with sissors and wrap half a slice around the chicken breast to cover it completely. Place on top of the spinach and Peperonata and continue to prepare remaining chicken breasts. Spoon the creme fraiche over the chicken breasts and crumble the remaining cheese over the whole dish. Season with salt and pepper. The dish can be prepared 24 hours in advance, covered with foil and kept refrigerated. Preheat the oven to 190°C, Gas Mark 5. Remove the foil and bake the chicken for 45-50minutes or until cooked through. If the cheese starts to brown too much, cover gently with silicone paper.