Chicken Courgette Rollups in Tomato Sauce

Add the chicken mince and fry for 2 minutes (see Tip). Be sure to separate the mince as you fry it, so as to make it easier to assemble the courgette rollups later. Tear the spinach directly into the pan and fry for 2 - 3 minutes, or until wilted and reduced.

Tip: the chicken doesn't need to be completely done yet, as it will finish cooking later in the oven.

Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the Italian herbs with the rest of the onion and garlic for 2 minutes. Add the diced tomatoes and the balsamic vinegar and cook for 1 more minute, then turn off the heat.

Meanwhile, use a peeler or cheese slicer to shave the courgette into long, thin ribbons. Do this mostly with the outer layers of the courgette, as the centre is not firm enough to make the rollups. In a bowl, combine the cream cheese with the chicken and spinach. Season to taste with salt and pepper. Dice the bread into 1cm cubes.

Transfer the tomato sauce to an oven dish (see Tip). Place the filling onto the courgette ribbons and roll them up. Place the rollups upright in the oven dish. In a bowl, combine the bread with the extra virgin olive oil, then arrange these over the courgette rollups. Scatter over the cheese, then bake in the oven for 15 minutes. 

Tip: make sure the oven dish isn't too big, so as to ensure it is well-filled with the sauce.