Double Herb & Parmesan Chicken Involtini

• Meanwhile, finely chop garlic and parsley. Thinly slice pear into wedges. Zest lemon to get a pinch, then slice into wedges. • To a small bowl, add garlic, parsley, lemon zest, a pinch of chilli flakes (if using), grated Parmesan cheese and the butter (softened) and mash with a fork to combine. Season with a pinch of salt and pepper. • In a small bowl, combine garlic & herb seasoning and a drizzle of olive oil.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Place between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Evenly rub the garlic & herb spice mixture over chicken. • Spoon cheese mixture down the centre of chicken. Roll chicken up tightly and secure with toothpicks or cooking twine.

TIP: If you don't have toothpicks or twine, just be extra careful when you handle the chicken.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken involtini and cook, turning, until browned on the outsides, 2-4 minutes (cook in batches if your pan is getting crowded). • Transfer chicken to a second lined oven tray and bake until cooked through, 8-10 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, in a large bowl, combine pear, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.