In a medium heat fry pan, add a drizzle of olive oil and place the whisked eggs, to create the beginning of your omelette. Start to flip the omelette onto itself, until just set, then set aside, cool, and slice

Thin out your chicken thighs with a knife or with a mallet, to ensure the chicken is one even thickness

Start by placing your chicken onto the pancetta slices, 2 per thigh, then add the omelette, silver beet and cheese, roll it up, and secure with cooking twine.

Roll the chicken in the flour, then Brown in a medium heat fry pan, with some extra virgin olive oil until golden on all sides

Add in the butter, smashed garlic cloves and your herbs of choice. Then deglaze with your wine, place the lid on, turn the heat to low and cook until the sauce has thickened, and the chicken is cooked

Remove all the twine and slice.

Serve with the sauce, on its own, or with polenta and some crusty bread