Roll the puff pastry into a thin sheet (2 mm – 1/6 inch) and cut out 8x7 cm (2 ¾ inches) circles.

Prick the circles of dough with a fork so that they do not puff up too much in the oven.

Put them on an oven tray covered with baking paper, brush them with a little water and sprinkle them with half the grated Parmigiano Reggiano.

Bake them in a pre heated oven at 200°C – 395°F for 12 minutes or until golden brown.

Put the slices of bread, chopped herbs and chopped shallot in an electric mixer and blend until combined.

Add the milk, extra virgin olive oil, grated Parmigiano Reggiano, salt and pepper. Mix well and keep aside.

Gently flatten the chicken breasts with a meat mallet.

Spread the filling and roll the chicken breasts tight.

Secure the rolls with toothpicks.

Put the rolls in an oven proof dish with 1 tbsp of extra virgin olive oil and some sprigs of thyme.

Bake in a pre heated oven at 200°C – 395°F for 25 minutes or until cooked through. Half way through the baking process, add ¼ cup of white wine.

When ready, pour the chicken juices in a small saucepan.

Add the cream and mustard and simmer for a few minutes, until the sauce thickens a little. Season with salt and pepper to taste.

Remove the toothpicks from the chicken rolls and slice them into 2 cm – ¾ inch thick slices.

Serve them on top of the puff pastry rounds accompanied with the sauce. Add some wilted spinach and serve warm.