Pesto Chicken Lollipops
Ingredients:
3 Chicken breasts
gluten free polenta
3 tbsp pesto
Mozzarella, sliced
Baby Spinach
Olive oil to taste
Method:
Place the spinach leaves into a frying pan, and heat until the leaves are wilted. Set aside.
Between two sheets of clingfilm, beat the chicken breasts with a rolling pin so that you have a thin chicken escalope.
Coat it both sides with polenta. Spread out the pesto in the middle of each breast. Add some mozzarella slices and some spinach. Roll the breasts so that you have thick sausage shapes. Skeewer each ‘sausage’ with 4 toothpicks and cut them in 4 so they you have 4 lollipops.
Fry the lollipops in a frying pan with a little olive oil, and serve.