Place the chicken breast fillets between 2 sheets of non-stick baking paper and flatten with a rolling pin.

Blanch the spinach leaves in boiling water for a few seconds.

Cut the cheese into four fingers and wrap in the spinach leaves. Place in the centre of the chicken fillets and fold up like a envelope, secure with wooden cocktail sticks and chill for 15 minutes.

Coat the parcels in flour, beaten egg and breadcrumbs. Place on a greased baking sheet and bake at 200°C (400°F) mark 6 for 40 minutes. Serve with carrots and mange-tout.