Preheat oven to 200°C degrees.

Mix together the kale, olives, sun dried tomato, pistachios and cheese and combine well.

Butterfly the chicken breasts then with a layer of cling film, thin it out using a meat mallet (tenderizer). Be careful not to overbeat as the chicken meat will rip.

Sprinkle black pepper and salt over the entire chicken breasts. Spoon 2-3 tbsp of filling onto the chicken breasts be careful not to overfill.

Start to roll the chicken gently. Tuck the sides in as you roll and secure the chicken with toothpicks. If there are a few holes here and there it is ok! Just ensure you handle the chicken gently while coating.

Prepare a dish with some rice flour, another with the eggs and another with lupin flakes. Season the Lupin flakes with salt and pepper to taste and garlic if you wish.

Dust each chicken rolls in the rice flour. Dust off excess before coating with beaten egg mixture and then rolling in Lupin flakes.

Prepare a sauté pan over medium heat with enough olive oil to coat the bottom of the pan.

Fry off each involtini on both sides until they are golden brown. Be gentle when turning them in the pan.

Transfer into a hot oven to finish cooking.

Cook for approx. 10-15 minutes or until chicken is firm and runs clear juice when pierced.

Let the chicken sit for a few minutes before slicing.