Step 1

Add garlic and lemon zest to mixer bowl, chop for 3 sec/speed 9/MC on.

Step 2

Add spinach to mixer bowl, chop for 5 sec/speed 5/MC on. Scrape bowl down.

Step 3

Add ricotta, salt and pepper. Mix for 5 sec/speed 5/MC on. Set aside in a bowl.

Step 4

Without washing the bowl, add the garlic and onion from the sauce ingredients. Chop for 3 sec/speed 9/MC on. Scrape bowl down.

Step 5

Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.

Step 6

Add remaining sauce ingredients and set timer for 5 min/steaming temp/speed 3/MC on. While the sauce is heating up, prepare your chicken breasts as per instructions below, place in the steaming trays and cook for 25 min/steaming temp/speed 3, turning the chicken rolls over half way through..

Step 7

pound each breast flat with a meat mallet

Step 8

lay each breast on an individual piece of alfoil or baking paper

Step 9

spread each breast with equal amounts of ricotta mixture

Step 10

roll tightly into a loaf, wrap and secure in the alfoil/baking paper