Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys chicken roulade with mediterranean veg, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook vickys chicken roulade with mediterranean veg, gf df ef sf nf using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF:

1. Make ready 4 chicken breasts
2. Take 200 grams mozzarella cheese or dairy/soy-free melting cheese
3. Prepare 8 strips/slices of chorizo sausage
4. Take 1 red pepper, finely diced
5. Make ready 1 onion, quartered, then quarters halved
6. Take 1 red pepper, diced
7. Get 1 yellow pepper, diced
8. Prepare 1 green pepper, diced
9. Prepare 16 cherry tomatoes
10. Prepare 1 courgette, sliced
11. Get 4 clove garlic
12. Take 4 tbsp olive oil
13. Make ready 1 tbsp lemon juice
14. Take 1 tsp sugar
15. Prepare 1 tbsp fresh chopped rosemary
16. Prepare 1 salt & pepper to taste

Steps to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF:

1. Preheat oven to gas 6 / 200C / 400°F
2. Fry off the finely diced pepper until tender then combine with the mozzerella / dairy free cheese.
3. Season, then cut a pocket in the side of each chicken breast and stuff with the mixture
4. Wrap each piece of chicken with some strips of chorizo and keep in place with a cocktail stick
5. In a bowl combine the rest of the veg with the olive oil and rosemary
6. Place the chicken covered with foil and the veg spread around it on a baking tray and cook for 30 minutes, turning over veg halfway
7. Let the chicken rest while you mix the sugar and lemon juice through the veg, then serve with the chicken sliced so you can see the stuffing inside

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