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

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

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

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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