Chicken Involtini - cooking recipe

Ingredients

1 kg (6-8) half chicken breasts, skinned
2 clove garlic, crushed
1 tbsp chopped parsley
1/2 None lemon, grated rind of
None None freshly ground black pepper
60 g thin slices provolone cheese
6 None thyme sprigs
1 tbsp olive oil
125 ml dry sherry

Preparation

Preheat oven to 180\u00b0C./ 160\u00b0C. fan. Gas mark 4. Cut a slit in 1 side of each half chicken breast and open butterfly-style. Cover with cling wrap. Using a rolling pin, pat chicken gently flesh, until thin.
In a small bowl, combine garlic, sage, parsley, lemon rind and pepper. Cut each provolone slice into thirds. Place a piece on each chicken breast and spoon over garlic mixture. Starting with a long edge, roll tightly. top with a spring of thyme and tie with string.
Heat oil in a flame proof baking dish. Cook chicken until browned all over. Add sherry and transfer to a baking dish. Bake for 15 minutes, until juices run clear when pierced with a skewer.
Cover chicken with foil and rest for 5 minutes. Cut involtini into thick slices and serve topped with seasoned cooking juices.