CHICKEN INVOLTINI WITH SCAMORZAL.

Preheat oven to 200 dog C .
Deseed and slice capsicums (200 gm ) and place them on a baking tray lined with baking paper .
Drizzle the capsicums with oil and bake in the preheated oven until the capsicum softens .( 10 - 12 mins )
In a small bowl place 2 tbs of oil along with 1 tbs of dried oregano and 2 tbs of chopped flat leafed parsley .
Season with salt and pepper , stir with 2 tbs  of minced garlic ...Set bowl aside .
When the capsicums are tender , switch off the oven and leave the capsicums inside on the tray till required .
Now for the fillets.......
Lay the chicken fillets on a board between pieces of plastic wrap , beat with a rolling pin to flatten the fillets to an even thickness .
Lay 4 Panetta slices overlapping on the bench so they form a sheet large enough to enclose the chicken .
Place the chicken across the slices , and brush with a little of the herb and oil mixture .
Top with slices of the scamorzal and capsicum from the oven .
Starting at the short end , roll up the chicken and filling using the Panetta to enclose , tie in 3 places with string .
Repeat this procedure with remaining fillets .
Chill for 30 minutes or keep refrigerated till you are ready to cook .

Heat a large frypan with the remaining oil mixture ( adding a little more oil if necessary )

Preheat oven to 180 deg C

Place  chicken in the warmed pan and brown chicken all over , turning the chicken for 2-3 minutes

Transfer the pan to the preheated oven and bake for 10 minutes until chicken is cooked through and the cheese melted .

Remove string and then thickly slice .

Serve with a creamy mash or couscous .