Ingredients
Method
1.Preheat oven to 220°C or 200°C fan forced. Wrap each piece of chicken in a slice of prosciutto (secure with toothpick if necessary).
2.Heat half the oil in a large frying pan over moderate heat. Add chicken; cook for 2 minutes each side or until golden brown. Transfer to a large heatproof plate (remove toothpicks it used).
3.Add remaining oil and butter to pan. Place over moderate heat. Add mushrooms and garlic; cook and stir for 2-3 minutes or until mushrooms are tender. Add spinach; cook and stir for 1 -2 minutes or until spinach wilts. Stir in juice, cream and chives. Bring to the boil. Remove from heat.
4.Spoon half the spinach mixture over base of a 2-litre (8-cup) ovenproof dish. Arrange chicken over mixture. Spoon over remaining spinach mixture. Top with mozzarella.
5.Bake for 15-20 minutes or until golden and bubbly. Stand 5 minutes. Serve with tomato salad.