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

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.

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

You need oil, divided.

You need mushrooms, chopped.

You need to prepare large onion, chopped.

Provide garlic, finely chopped.

Use fresh spinach.

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

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

You need salt & pepper to taste.

You need to prepare large boneless chicken breasts.

Prepare nutmeg or paprika for extra flavouring.

Short Tips:

Do not concern about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are perpetually proved tested to be more dangerous because they are more prone to slip when cutting, which makes the chance of cutting yourself higher. If you decide to keeping knives sharp, you must also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

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

In a large frying pan, heat 2 tbsp of the oil and gently fry off the onion and mushrooms until the mushrooms are browing.

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

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

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

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.

Place the chicken breasts between 2 sheets of clingfilm or parchment paper.

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

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

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.

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.

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

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

Let rest, covered, for 5 minutes then serve with your choice of sides.

Now that you have read Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF recipe, it is the moment for you to head to the kitchen area and also prepare some great food! Keep in mind, food preparation is not an ability that can be one hundred percent right at first. Method is required for you to master the art of food preparation.

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