75g (2½ cups) baby spinach leaves
250g chicken breast fillets, fat trimmed
2 tbsp drained 97% fat free semi-dried tomatoes, coarsely chopped
400g butternut pumpkin, chopped
1 bunch broccolini
1 tbsp buttermilk*
1 tbsp finely chopped fresh chives
2 tsp flaxseed or olive oil*
*From your pantry
Place spinach and 2 teaspoons water in a large non-stick frying pan over high heat. Cook, tossing, for 2–3 minutes or until wilted. Set aside to cool. Using your hands, squeeze out as much liquid as possible. Finely chop.
Using a large sharp knife, cut chicken fillets in half horizontally. Place a piece of chicken between 2 sheets of baking paper. Using a rolling pin, gently pound until chicken is 1cm thick. Repeat with remaining chicken. Divide the chopped spinach and tomatoes evenly between each piece of chicken and roll lengthways to enclose filling. Tightly wrap each roll in plastic wrap. Twist and tie a knot at each end to seal.
Bring a deep frying pan of water to a simmer over medium heat. Reduce heat to barely simmering and add chicken rolls. Poach, turning occasionally, for 10 minutes or until cooked through. Drain and set aside for 5 minutes to cool slightly. Remove plastic wrap from chicken and thickly slice.
Meanwhile, boil, steam or microwave pumpkin and broccolini, separately, until tender. Mash pumpkin in a large bowl with buttermilk and chives. Season with salt and freshly ground black pepper.
Top mash with chicken and serve with broccolini drizzled with oil.
Tip: Use a piece of paper towel to blot excess moisture from the tomatoes so the filling is not too wet and to remove any traces of oil.