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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
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2
Add the garlic and continue cooking until the onion is translucent, then take off the heat
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3
Meanwhile, put the spinach in a pan with 1 tbsp of water over a medium-low heat, cover and let it wilt down
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4
Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down.
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5
Chop it roughly
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6
Put the spinach back in the pan and add the mushroom mixture to it.
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7
Stir in the cream cheese and grated cheese then season to taste.
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8
I like to add a little paprika and nutmeg with the salt & pepper
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9
Place the chicken breasts between 2 sheets of clingfilm or parchment paper
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10
Beat them flat with a rolling pin until uniformly around half a centimetre /5mm thick
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11
Add an 8th of the filling mixture in a mound on top of each flattened piece of chicken
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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
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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
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14
Season the chicken with some more salt & pepper and a touch of paprika or chicken seasoning if desired
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15
Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through
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16
Let rest, covered, for 5 minutes then serve with your choice of sides
