Chicken Involtini with Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

• 70 g olive oil
• 40 g Parmesan cheese, cut in pieces (2 cm)
• 1 garlic clove
• 160 g pine nuts
• 100 g sun-dried tomatoes in oil, drained

Chicken Involtini

• 70 g mozzarella cheese, cut in pieces (4 cm)
• 2 garlic cloves
• 2 sprigs fresh flat-leaf parsley, leaves only, plus extra for garnishing
• 2 medium eggs
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 70 g breadcrumbs
• 15 chicken breast fillets
• 30 fresh spinach leaves, large stalks removed

Sauce

• 1 garlic clove
• 75 g onions, quartered
• 50 g olive oil
• 650 - 700 g tomato passata