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

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

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

This is really quick if you're short of time, an easy meal

Ingredient

Food ration :

8 servings

Cooking time :

20 mins
4 tbsp

oil, divided

115 grams

mushrooms, chopped

1

large onion, chopped

2 clove

garlic, finely chopped

250 grams

fresh spinach

250 grams

cream cheese, see my profile (vic20adamant) for a free-from recipe)

50 grams

grated cheddar cheese (I use Violife brand - gf, df, ef, sf)

1

salt & pepper to taste

8

large boneless chicken breasts

1

nutmeg or paprika for extra flavouring

Cooking instructions

* Step 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
Image step 1

* Step 2

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

* Step 3

Meanwhile, put the spinach in a pan with 1 tbsp of water over a medium-low heat, cover and let it wilt down
Image step 3

* Step 4

Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down. Chop it roughly
Image step 4

* Step 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
Image step 5

* Step 6

Place the chicken breasts between 2 sheets of clingfilm or parchment paper
Image step 6

* Step 7

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

* Step 8

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

* Step 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

* Step 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

* Step 11

Season the chicken with some more salt & pepper and a touch of paprika or chicken seasoning if desired
Image step 11

* Step 12

Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through
Image step 12

* Step 13

Let rest, covered, for 5 minutes then serve with your choice of sides
Image step 13

Note: if there is a photo you can click to enlarge it

Tag

oil, divided mushrooms chopped large onion, chopped garlic, finely chopped fresh Spinach cream cheese, see my profile (vic20adamant) for a free-from recipe) grated cheddar cheese (I use Violife brand - gf, df, ef, sf) salt & pepper to taste large Boneless Chicken Breasts nutmeg or paprika for extra flavouring

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1. Start Small

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