Vickys Spinach & Mushroom Stuffed Chicken Rolls, Gluten, Dairy, Egg & Soy-Free

1. 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. 2

   Add the garlic and continue cooking until the onion is translucent, then take off the heat

3. 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. 4

   Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down.

5. 5

   Chop it roughly

6. 6

   Put the spinach back in the pan and add the mushroom mixture to it.

7. 7

   Stir in the cream cheese and grated cheese then season to taste.

8. 8

   I like to add a little paprika and nutmeg with the salt & pepper

9. 9

   Place the chicken breasts between 2 sheets of clingfilm or parchment paper

10. 10

    Beat them flat with a rolling pin until uniformly around half a centimetre /5mm thick

11. 11

    Add an 8th of the filling mixture in a mound on top of each flattened piece of chicken

12. 12

    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

13. 13

    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

14. 14

    Season the chicken with some more salt & pepper and a touch of paprika or chicken seasoning if desired

15. 15

    Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through

16. 16

    Let rest, covered, for 5 minutes then serve with your choice of sides

* Per serving · 4 servings · Values may vary.