Italian Boned Chicken with Pesto Mayonnaise

Quarter the bell peppers and remove seeds and membranes. Broil or grill the peppers, skin side up, until the skin blisters and blackens. Peel away the skin and cut the peppers into strips.

Boil, steam or microwave spinach until just wilted. Drain well and pat dry with paper towels.

Lightly pound the chicken to flatten. Lay the spinach leaves evenly over the chicken, top with the salami, roasted peppers, tomatoes and mozzarella cheese; sprinkle with pepper and press down firmly. Roll up tightly from the long side, tuck the ends in and continue rolling. Secure the roll with string at 1-inch intervals. Brush the roll with the combined oil and garlic. Bake at 375 degrees F for about 1 hour, or until the juices run clear when tested with a skewer. Leave to cool, then refrigerate for several hours.

FOR THE PESTO MAYONNAISE:
Blend or process the basil, garlic, Parmesan cheese and oil until smooth. Combine the basil mixture and mayonnaise in a bowl and season with salt and pepper to taste, mixing well. Keep tightly covered until required.

Remove the string from the chicken and slice thinly. Serve with the Pesto Mayonnaise.

This recipe can be made a day ahead and the chicken roll is suitable for freezing, cooked or uncooked.