Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF
Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys spinach & mushroom stuffed chicken rolls, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vickys spinach & mushroom stuffed chicken rolls, gf df ef sf nf using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF:
  1. Take 4 tbsp oil, divided
  2. Take 115 grams mushrooms, chopped
  3. Get 1 large onion, chopped
  4. Prepare 2 clove garlic, finely chopped
  5. Prepare 250 grams fresh spinach
  6. Take 250 grams cream cheese, see my profile (vic20adamant) for a free-from recipe)
  7. Make ready 50 grams grated cheddar cheese (I use Violife brand - gf, df, ef, sf)
  8. Make ready 1 salt & pepper to taste
  9. Get 8 large boneless chicken breasts
  10. Get 1 nutmeg or paprika for extra flavouring
Steps to make Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF:
  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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