Anne Tesconi's Chicken roulade all'Italiana

Chicken roulade

• 3 chicken breasts, butterflied (see Tips)
• 90 - 130 g olive tapenade or pesto of choice
• 6 slices ham
• 6 slices Swiss cheese, gouda or Emmental
• 1 - 2 tbsp sun-dried tomatoes, roughly chopped
• 10 - 20 fresh baby spinach leaves
• 900 g water