I invented this one! Sometimes I like to take ideas.. and make my own versions without a recipe! My kids LOVED this.. *I* LOVED this.. Try it and let me know how you go!!
Dice lots of veggies.. whatever you have. I have used 3 baby capsicums (red, orange, yellow), potato, carrot, zucchini, pumpkin in this one. Place the potato, capsicum & carrot on a tray and drizzle over it some olive oil. Place in a very hot oven (200) and cook for half an hour.. remove from oven and turn veggies, add salt and pepper to taste.. add zucchini & pumpkin (lighter veggies last.. to retain shape). Cook a further 30 mins.. toss again.
Turn temp down to 180 and cook another 30 mins (do not burn them!) When the veggies are cooked remove from oven and sprinkle some parmesan cheese – toss veggies and cover with foil.
Use chicken breast. With electric knife or superdupersharp kitchen knife, carve the breast into 3 very thin slices. Lay out flat.
Garlic, dollop of cream, avocado (half), salt, pepper, baby spinach chopped finely, cream cheese.
Combine all , I used my juice maker to combine them (but wish I’d left the spinach out to add later… you’ll see why).. spread the paste onto each chicken piece. Leaving about a cm at one end. Roll each piece and wrap each one with prosciutto, tie with cooking twine. Place each piece on a baking tray & sprinkle with a bit of olive oil – bake 20 mins, turn, bake another 20 mins. When it’s done, there will be a lot of ‘sauce’ in the bottom of the tray. Remove from oven to rest, whacking the heat right up again to 200.. put the veggies back in , uncovered, to finalise crisping (and rewarm).
Serve veggies & chicken.. and pour the pan sauce over the chicken (& veggies if you want).. place a sprig of parsley on each plate coz it looks good and arty farty..