6 x 120 g chicken breast schnitzel steaks
80 g packet herb and garlic cheese, at room temperature
1 bunch thin asparagus, trimmed
Salt and pepper, to taste
8 slices prosciutto
1 tbsp olive oil
½ cup chicken stock
250 g truss cherry tomatoes, cut into small bunches
Baby spinach leaves, to serve
- Place chicken on a board. Spread evenly with cheese. Top with asparagus. Roll up to enclose. Season with salt and pepper. Roll up in prosciutto. Tie with two pieces of kitchen string to secure.
- Heat oil in a large frying pan over a medium to high heat. Add chicken. Cook, turning occasionally, for 10 minutes, or until browned.
- Add stock and tomatoes. Cover pan with lid. Reduce heat to low. Simmer for about 5 minutes, or until chicken is cooked. Remove and discard string.
- Serve chicken with pan juices, tomatoes and spinach leaves.