6 boneless/skinless chicken breasts (size 8 chicken)
160g proscuttio/palma ham sliced wafer thin
blanched spinach – large leaves
500g puff pastry

Hollandaise
4 egg yolks
100ml wine vinegar reduction
500ml clarified butter
roasted cloves of garlic
chopped parsley

Wrap the proscuttio around each chicken breast. Wrap the spinach around the chicken and proscuttio. Roll out the puff pastry as thin as possible and wrap around the above. Coat with eff wash and bake at 200°C for 15mins. Slice and serve on individual plates alongside a roasted garlic hollandaise.

Hollandise:
Whisk together yolks and vinegar over boiling water. Slowly whisk in butter and add warm water if hollandaise gets too thick. Finally stir in pureed garlic and chopped parsley.

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