Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF
This is really quick if you're short of time, an easy meal
Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF
This is really quick if you're short of time, an easy meal
Cooking Instructions
- 1
In a large frying pan, heat 2 tbsp of the oil and gently fry off the onion and mushrooms until the mushrooms are browing
- 2
Add the garlic and continue cooking until the onion is translucent, then take off the heat
- 3
Meanwhile, put the spinach in a pan with 1 tbsp of water over a medium-low heat, cover and let it wilt down
- 4
Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down. Chop it roughly
- 5
Put the spinach back in the pan and add the mushroom mixture to it. Stir in the cream cheese (Violife free-from brand make an excellent coconut-based one) and grated cheese (also Violife) then season to taste. I like to add a little paprika and nutmeg with the salt & pepper
- 6
Place the chicken breasts between 2 sheets of clingfilm or parchment paper
- 7
Beat them flat with a rolling pin until uniformly around half a centimetre /5mm thick
- 8
Add an 8th of the filling mixture in a mound on top of each flattened piece of chicken
- 9
Roll the chicken over and around the filling, tucking in the open ends and securing them well with a cocktail stick or two to stop them unrolling
- 10
Heat the rest of the oil in the frying pan (don't clean it) you used before and place the chicken rolls in seam down
- 11
Season the chicken with some more salt & pepper and a touch of paprika or chicken seasoning if desired
- 12
Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through
- 13
Let rest, covered, for 5 minutes then serve with your choice of sides
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