Well I made it into the kitchen again mid week to try out a new recipe.
Whilst my photo may not look as appetizing as the glossy magazine, I assure you, it DEFINITELY made up for it in taste. My dad couldn't stop raving about it when he was eating it, and this is a man who never raves that much about food! So I took it as the ultimate compliment!

I altered it a bit. I didn't cut them up, I just left the chicken as a whole and made some tiny pasta bows to go with it.

2.5 cups chopped English Spinach
1 cup (240g) low-fat fresh ricotta
2 tbs grated parmesan
1 tbs finely chopped basil leaves
zest of 1 lemon, plus wedges to serve
1 small eschalot, finely chopped
1 eggwhite
4 chicken breast minute steaks (thinly sliced chicken breast, about 120g each)
2 cups quality good-chunky tomato pasta sauce
Dressed rocket leaves, to serve

Preheat the oven to 200 degrees Celsius.
Blanch the spinach in boiling salted water for 1-2 minutes. Drain. Squeeze to remove water.
Mix in a bowl with ricotta, parmesan, basil, zest, eschalot and eggwhite. Season.
Using a meat mallet or rolling pin, pound chicken breasts to about 8mm thick. Place each breast on a square of foil. Place 4 tablespoons of the ricotta mixture at one end of the chicken, then roll up tightly in foil and twist the ends to secure. Place on a baking tray, then bake for 20 mins or until cooked. Leave the chicken (in foil) to rest in a warm place for 10 mins.
While chicken is resting, warm through the pasta sauce over medium heat. Remove foil from the chicken and slice into 1.5cm rounds. Divide the sauce amongst the plates, top with chicken, then serve with rocket leaves.

Serves 4.