Whether you’re following the Mediterranean diet or are simply keen to try it, this chicken involtini with spinach should be first on the menu!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the chicken involtini
4 chicken breasts
2 tbsp olive oil
Zest and juice of 1 lemon
½ tsp salt
1 tsp pepper
1 tsp finely chopped origanum
½ cup baby spinach
12 basil leaves
½ cup chicken stock
2 tbsp balsamic vinegar
1½ cup Rosa tomatoes, halved

METHOD
For the chicken involtini
1. Place the chicken breasts between 2 pieces of cling film or baking paper and bash them with a rolling pin until they are evenly 1 cm thick.
2. Whisk together the olive oil, lemon zest and juice, salt, pepper and origanum. Drizzle over the chicken breasts, coating them evenly.
3. Divide the spinach and basil between the chicken breasts, laying the leaves neatly over each one. Roll and secure with a toothpick.
4. Preheat oven to 180°C.
5. Heat some olive oil in a pan over medium heat. Add the chicken to the pan and fry until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
6. Deglaze the pan with the chicken stock and balsamic vinegar, then add the tomatoes. Simmer until heated through.
7. Pour the tomato sauce over the chicken and transfer to an oven dish.
8. Bake for about 12 minutes, until cooked through.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving the Mediterranean flavours? Try our pasta nero with fresh mussels.