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

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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys spinach & mushroom stuffed chicken rolls, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a 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 favored of current trending foods on earth. It is enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They're fine and they look fantastic. Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have vickys spinach & mushroom stuffed chicken rolls, gf df ef sf nf using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF:

1. {Get 4 tbsp of oil, divided.
2. {Make ready 115 grams of mushrooms, chopped.
3. {Make ready 1 of large onion, chopped.
4. {Prepare 2 clove of garlic, finely chopped.
5. {Make ready 250 grams of fresh spinach.
6. {Make ready 250 grams of cream cheese, see my profile (vic20adamant) for a free-from recipe).
7. {Take 50 grams of grated cheddar cheese (I use Violife brand - gf, df, ef, sf).
8. {Prepare 1 of salt & pepper to taste.
9. {Get 8 of large boneless chicken breasts.
10. {Make ready 1 of 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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