Method

Cut the chicken almost in half lengthways through the centre of the supreme. Lay flat on chopping board, cover with cling film and flatten slightly with the tenderiser / rolling pin into a rectangular shape.

Heat oil in frying pan. Finely chop mushrooms and add to pan and saute until soft. Remove from heat to cool. Add chives and season.

Blanch spinach quickly in salted boiling water. Refresh in cold water, lay flat on a cloth to drain.

Lay out supremes, placing spinach on top to cover the chicken. Divide mushroom filling and spread evenly over the spinach.

Carefully roll up supreme into a roulade. Wrap each roulade quite tightly in two pieces of cured ham. Repeat the wrapping process with cling film and then foil.

Place on baking tray and roast in pre-heated oven at 180c for 20mins. Remove and present in 1cm thick diagonal slices.