Preheat oven to 190°C. Line a baking tray with baking paper.

Cut a pocket into the side of each chicken fillet.

Heat 2 tbsp oil in a frying pan over medium heat. Add spinach and cook for 1 min until wilted then drain.

When cool enough to handle, squeeze out excess moisture. Chop finely and reserve.

Combine ham, spinach, cheese and 3 tsp of the mustard in a bowl and season. Spoon into each pocket. Wrap a whole piece of ham around each stuffed chicken breast to enclose filling.

Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken for 2-3 mins each side or until lightly browned. Transfer to tray. Bake for 10-12 mins or until cooked through.

Meanwhile, add flour to the same frying pan and stir over medium heat until lightly browned. Remove from heat, gradually add the wine and stir well until smooth. Add stock and mustard, return to heat, and stir until sauce has thickened. Strain into a warm jug. Slice chicken and serve with sauce and steamed vegetables.