Chicken Involtini

• 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

1. Preheat oven to 180u0b0C./ 160u0b0C. 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.
2. 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.
3. 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.
4. Cover chicken with foil and rest for 5 minutes. Cut involtini into thick slices and serve topped with seasoned cooking juices.

chicken breasts, clove garlic, parsley, lemon, ground black pepper, thin slices provolone cheese, thyme, olive oil, sherry

Taken from recipes-plus.com/api/v2.0/recipes/31692 (may not work)