Banting Style Rolled Chicken with Prosciutto, Baby Spinach and Grainy Mustard Sauce

Need a recipe for dinner for two? Then this is one for you to dry. Delicious flavours and a real treat.

2 skinless chicken breasts
8 rashers streaky bacon
1T dried sage
6 slices prosciutto
250g baby spinach
2T olive oil
2T butter
150ml chicken stock
150ml white wine
200ml cream
2T wholegrain mustard

Flatten the chicken breasts by placing them down between two sheets of wax paper and rolling them out.
Place the bacon on a flat surface and top with the chicken breasts. Sprinkle over the sage and cover with prosciutto and spinach. Roll up the chicken, secure with a toothpick and refridgerate for 1 hour.

Heat 1T of oil and 1T of butter in a hot frying pan. Cook the chicken rolls, turning to brown them evenly. Lower the heat and pour in the stock and wine. Simmer uncovered for 10 minutes, turning halfway. Remove and allow to rest.
In the same pan, make the sauce by adding the rest of the butter and oil, cream and mustard. Stir over a medium heat until thickened. Serve with the chicken, potato wedges (or rice) and salad.