Flatten and fill the chicken

• Butterfly the chicken breasts and flatten them with a mallet or the back of a pan.
• Season with salt and pepper, then top each breast with grated Manchego and a slice of prosciutto.

Roll and secure

• Roll each breast up tightly and wrap with the remaining prosciutto slices.
• Secure with a toothpick if needed.

Sear the roll ups

• Heat the olive oil in a frying pan over medium-high heat.
• Sear the roll ups on all sides until golden.

Finish cooking

• Lower the heat, cover and cook until the chicken is cooked through and the cheese melts.
• Check the core temperature reaches 75 °C, then set aside to rest.

Wilt the spinach

• In the same pan, add the garlic and baby spinach.
• Wilt the spinach until just softened, then season with salt and pepper.

Serve

• Slice the roll ups and serve over the wilted spinach.