Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, vickys chicken roulade with mediterranean veg, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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

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

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

Instructions 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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