Chicken and Parma ham rolls

Preheat the oven to 200°C (400°F, gas mark 6). Tear the bread, including crusts, into pieces. Place in a food processor and blend to coarse crumbs.

Add the olives and blend again until coarsely chopped. Transfer to a bowl. Add the basil and egg white. Season with freshly ground black pepper. Mix well with a fork. Set aside.

Place the chicken fillets in between folded pieces of clingfilm and bash with a rolling pin until about 8mm (3/8 in) thickness all over. Place a quarter of the olive mixture along the centre of each one. Roll up firmly using the clingfilm as a guide. Remove the clingfilm and wrap two slices of Parma ham around each roll.

Place on a baking tray and bake for 20-25 mins until lightly browned. Transfer to a board. Leave to rest for a few mins, then slice. Serve with salad leaves.