Method:
1. Preheat oven to 220°C fan forced. Heat oil in a frying pan over medium heat. Add onion, garlic, oregano, thyme, lemon rind and spinach. Cook 1-2 minutes or until wilted. Remove from the heat. Add the cream cheese and butter. Toss to coat.
2. Use a meat mallet to pound chicken thigh fillet flat. Spoon spinach mixture into the centre of each piece of chicken. Roll up and secure with string. Brush with olive oil and season with salt and pepper.
3. Place chicken onto a baking tray lined with baking paper. Roast for 10-15 minutes or until cooked through.
4. Place the chicken onto serving plates. Combine the tomato and parsley, season with salt and pepper. Sprinkle over the chicken. Serve.