1

Heat half the oil in a large non-stick frying pan over medium-low heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and 1 teaspoon vinegar and cook, stirring, for 5 minutes or until onion has caramelised. Transfer to a bowl and set aside to cool for 10 minutes.

2

Add parsley, pine nuts and breadcrumbs to onion mixture and stir to combine.

3

Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 3mm thick. Top each chicken piece with one-quarter of the onion mixture. Roll up chicken from 1 short end to enclose. Tie involtini with kitchen string at 3cm intervals to secure.

4

Heat remaining oil in same cleaned pan over high heat. Cook involtini, turning, for 7–8 minutes or until cooked through. Transfer to a plate. Add stock, currants and remaining vinegar to same pan and simmer until reduced by half. Return chicken to pan and cook for 1–2 minutes or until heated through. Serve.