Chicken Roll with Spinach and Smoked Cheese

Method

1. Sauté the spinach in a pan with a knob of butter and a drizzle of oil until wilted. Cover and set aside.
2. Lay a large piece of plastic wrap on the work surface. Place a thinly sliced chicken breast on it. Season with salt and pepper.
3. Layer with slices of cooked ham, strips of scamorza cheese, and the cooked spinach.
4. Roll the chicken tightly using the plastic wrap to form a compact log. Twist the ends to seal.
5. Prepare a thin batter by mixing flour and water until smooth.
6. Dip the chicken roll in the batter, then coat thoroughly with panko breadcrumbs.
7. Heat oil to 160°C. Deep fry the chicken roll until golden brown and cooked through, about 6-8 minutes, ensuring the cheese melts. Drain on a wire rack.
8. Let rest for a minute before slicing and serving.