Chicken rolls with spinach and Grana and a light mash

Ingredients

For 1 serving

• Chicken breast150 g
• Spinach150 g
• Grana Padano15 g
• Potatoes200 g
• Reduced-fat milk60 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Wash and peel the potatoes, cut them into pieces of about 3 cm, put them in cold water, bring to the boil, salt and cook for 20 minutes, until soft.
2. Meanwhile wash the spinach and wilt it in a pan over medium heat with the peeled, crushed garlic for 3 minutes, until soft; remove the garlic, squeeze the spinach well, chop it and mix with the grated Grana Padano and a pinch of salt.
3. Cut the chicken breast into thin slices and pound them between two sheets of baking paper with the bottom of a small pan to about half a centimetre; season with salt and black pepper, spread the filling over them, roll up and secure with a cocktail stick.
4. Heat the oil in a frying pan over medium heat and brown the rolls for 8–10 minutes, turning often, until golden on all sides and firm to the touch.
5. Warm the milk. Drain the potatoes, mash them and beat in the hot milk, salt and a grating of nutmeg until fluffy.
6. Remove the cocktail sticks and serve the rolls on the mash.