Mediterranean chicken rolls

1.Combine tapenade and garlic and spread mixture over one side of each chicken schnitzel. Layer spinach leaves and roasted capsicum over tapenade layer, then arrange a row of sliced olives across the centre.

2.Lift chicken over olives, then roll up to enclose filling, secure with a toothpick. Pan-fry chicken rolls in a heated, greased, large non-stick frypan until browned all over. Add 2 tablespoons water to pan, cover and reduce heat. Cook covered for a further 5-10 minutes until chicken is cooked through. Lift chicken rolls from pan and remove toothpicks.