Open both sides of a zip lock bag using a knife. wet the inside of bag and place the chicken on the bag smooth side down (skin side) and close over.

Using the rough side of a meat mallet hammer the chicken starting from the middle and work your around. Then use the smooth side of the mallet and hammer till flat.

Mix soften butter, garlic and parsley to make a paste. Spread on the rough side of the chicken

Add chorizo, onion and cheese

Roll up and wrap in bacon. Place on a sheet of cling wrap. I used to sheets and joined them together as the width of the cling wrap roll I was using was not big enough.

Roll up chicken in cling wrap and twist each side at the same time. While holding both sides roll on the bench to make tighter

Place in boiling water for 15- 20 minutes.

Take of cling wrap and place on a oven rack, using the leftover butter mix, bush the top of the rolls and crack pepper on top. place in a pre-heated oven at 200° for 15 minutes (can be served without finishing in the oven)

Cut on an angle and Serve hot.