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

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


Easy Homemade Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF Recipe


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



How To Make Easy Homemade Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF Recipe


  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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