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

Vickys Spinach & Mushroom Stuffed Chicken Rolls, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 20 minutes
Serving : 8
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Prepare the ingredients before making Vickys Spinach & Mushroom Stuffed Chicken Rolls, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Spinach & Mushroom Stuffed Chicken Rolls, Gluten, Dairy, Egg & Soy-Free for your family or friends.

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

  • 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

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

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Vickys Spinach & Mushroom Stuffed Chicken Rolls, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    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
  • 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
  • Step 4
  • Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down. Chop it roughly
  • Step 5
  • Put the spinach back in the pan and add the mushroom mixture to it. Stir in the cream cheese and grated cheese then season to taste. I like to add a little paprika and nutmeg with the salt & pepper
  • Step 6
  • Place the chicken breasts between 2 sheets of clingfilm or parchment paper
  • 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
  • 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
  • Step 12
  • Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through
  • Step 13
  • Let rest, covered, for 5 minutes then serve with your choice of sides
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