Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF
Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys chicken roulade with mediterranean veg, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vickys chicken roulade with mediterranean veg, gf df ef sf nf using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF:
  1. Prepare 4 chicken breasts
  2. Take 200 grams mozzarella cheese or dairy/soy-free melting cheese
  3. Get 8 strips/slices of chorizo sausage
  4. Take 1 red pepper, finely diced
  5. Get 1 onion, quartered, then quarters halved
  6. Make ready 1 red pepper, diced
  7. Make ready 1 yellow pepper, diced
  8. Make ready 1 green pepper, diced
  9. Prepare 16 cherry tomatoes
  10. Take 1 courgette, sliced
  11. Make ready 4 clove garlic
  12. Make ready 4 tbsp olive oil
  13. Get 1 tbsp lemon juice
  14. Take 1 tsp sugar
  15. Prepare 1 tbsp fresh chopped rosemary
  16. Take 1 salt & pepper to taste
Steps to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF:
  1. Preheat oven to gas 6 / 200C / 400°F
  2. Fry off the finely diced pepper until tender then combine with the mozzerella / dairy free cheese.
  3. Season, then cut a pocket in the side of each chicken breast and stuff with the mixture
  4. Wrap each piece of chicken with some strips of chorizo and keep in place with a cocktail stick
  5. In a bowl combine the rest of the veg with the olive oil and rosemary
  6. Place the chicken covered with foil and the veg spread around it on a baking tray and cook for 30 minutes, turning over veg halfway
  7. Let the chicken rest while you mix the sugar and lemon juice through the veg, then serve with the chicken sliced so you can see the stuffing inside

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