Gabrielle Rockson

If you prefer a different chicken marinade to the one below or filling, please feel free to use your preference as I am just writing what I used.

Serves 4-8

Ingredients:

For Chicken Marinade

4 tablespoons of Dark Soy sauce

1 tablespoon of Oyster sauce

1 teaspoon of mixed herbs

1 teaspoon of Montreal pepper seasoning

1 teaspoon of all purpose seasoning

1 teaspoon of honey

4 chicken breasts

250 grams of Ricotta Cheese

Your desired quantity of cherry tomatoes

Your desired quantity of parsley/spinach

8 thin slices of Prosciutto Ham (You only need 4 but being thinly sliced, it is prone ripping when being handled so best to have extra.)

1. Preheat oven to Gas mark 4/180 degrees.

1. Place all the ingredients for the Chicken Marinade in a large container.

2. Making sure the slits are not too deep, use a knife to cut 3 slits across each chicken breast.

3. Now place the chicken breasts into the marinade container and use your hands to rub the chicken breasts into the marinade. Make sure the chicken breasts are well covered in the marinade.

4. Place the container with the marinated chicken into the fridge and leave to marinate for at least 2 hours.

5. Whilst marinating, slice each cherry tomato into 4 quarters and chop up the parsley/ spinach.

6. Once the chicken has finished marinating, place cling film of a flat surface, then place each chicken breast on top and then place more cling film on top of the chicken breast.

7. Use a rolling pin, the pound each chicken breast, making each of them flat (1cm thick) and then remove the top layer of cling film.

8. Place 2 tablespoon of ricotta cheese on each chicken breast, then drop some parsley/spinach on top and then layer some cut cherry tomatoes.

9. Carefully roll up each chicken breast, making sure the filling is kept well inside.

10.With great care, wrap each roulade with prosciutto ham.

11.Place the roulades into the oven for 45 minutes.

12. Once cooked, slice each chicken roulade into four sections.

Hope you enjoy!