Adapted from this recipe. *Could be suitable for Induction - just omit the nuts*

Serves 2

2 chicken breast fillets, flattened
2 or 3 mushrooms, chopped finely
About 30g/1 oz ham, chopped
15g/½ oz nuts (I used pecans), chopped
1 spring onion, chopped
About 50mL/2 fl oz white wine or chicken stock
About 50g/2 oz butter

Preheat oven to 180ºC/350ºF. Sauté mushroom in a little oil, and add ham, nuts and spring onion. Divide mixture into 2, and place in centre of chicken fillets. Roll up chicken and secure with tooth picks. Bake for 30-40 minutes, or until done.
When chicken is cooked, add good slurp of wine and/or stock to frying pan (I used the same pan I had used to sauté the stuffing mixture) and reduce until it has thickened a little. Add butter and leave pan on heat until butter has melted, and sauce has thickened.
Remove toothpicks, and slice onto plate, then anoint with sauce. Prepare for much effusive praise.

Yum it sounds good Roz....I'll have to try it Terry