Take one chicken schnitzel and flatten it using a meat mallet. Cut each flattened schnitzel in half and keep them aside. Do the same thing with all the chicken schnitzel.

To make involtini put 1 slice of Italian Speck and some Fontina cheese at the lower end of the flattened chicken schnitzel. Roll the chicken over it and close it with a toothpick or two. Repeat this for all the slices of chicken.

Season with salt and pepper. Coat them in a little flour and keep them aside.

Sauté the chopped onion with the extra virgin olive oil until translucent.

Add the floured chicken involtini to the pan and cook them on both sides for 2 or 3 minutes on a medium fire.

Increase the fire and add Marsala. Let the alcohol evaporate, then decrease the flame and add a couple of tablespoon of water. Cover and let it cook for about 10 minutes (you may need to add a little extra water, so keep an eye on it!).

Add the frozen peas and cook, covered, for another 5 minutes.

Add the cream and cook, covered, for 2 more minutes or until the chicken is cooked through.

Remove the toothpicks and serve warm.