Chicken rollatini with ditalini

  • Cooking spray
  • 1kg ditalini pasta
  • 2 tbsp. olive oil, divided
  • Salt and freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, pounded to 1/2-cm thickness
  • 225g thinly sliced ham
  • 40g baby spinach leaves, chopped
  • 110g goat cheese
  • 2 tbsp. Dijon mustard
  • 80g seasoned bread crumbs
1) Preheat oven to 200 degrees C. Coat a large baking sheet with cooking spray.

2) Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.

3) Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

4) Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

5) Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

6) Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

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