8 skinless chicken breasts
300g young spinach leaves, washed
3 tbsp toasted pine nuts
pinch Chinese five-spice powder
75g lactose free butter
8 thin slices bayonne ham or prosciutto
2 tbsp olive oil
150ml dry white wine
juice ½ lemon
200g tub lactose free cream
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.
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, and spice, season, and mix well to combine. Melt half the lactose free butter and add to the bowl.
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 lactose free 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.
To the pan add the remaining butter and cook gently. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
Stir in the lactose free cream 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 potatoes.
Recipe adapted from: Good Food