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For the topping:
Preheat the oven to 180oC.
Slice each chicken breast in half horizontally (thicker chicken breasts can be cut into 3 pieces). Flatten the chicken pieces with the back of a knife or a meat tenderiser. Season with salt and pepper.
Spread 1 and a half tablespoons of LANCEWOOD Jalapeño & Chilli Cream Cheese onto each piece of chicken.
Sprinkle 1 cup of the grated mozzarella and baby spinach over the chicken. Cut the tomato slices in half and place at the end of each piece of chicken.
Roll up each piece of chicken (starting at the tomato end) and place in a greased baking dish.
Bake at 180oC for 25 minutes.
Mix the remaining cup grated mozzarella with the parsley.
Sprinkle over the chicken and grill at 200oC for 10 minutes.
Serve with a pasta salad for an easy weeknight dinner!
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