Chicken with ham, spinach & pine nuts

• skinless chicken breasts↗8
• young spinach↗300g g

  leaves, washed

• toasted pine nut3 tbsp tbsp
• raisin↗2 tbsp tbsp

  chopped

• pinch Chinese five-spice powder
• butter↗75g g
• thin slices bayonne ham8

  or prosciutto

• olive oil↗2 tbsp tbsp
• shallots↗3

  finely chopped

• dry white wine↗150ml ml
• juice ½ lemon
• tub crème fraîche200g g
• handful chives

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.

2. 2

   Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.

3. 3

   Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.

4. 4

   Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.

5. 5

   Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.