Recipe Notes:

• I used spinach and chopped chorizo sausage for the chicken roulade recipe. You could use any other types of stuffing that you prefer. For example, prawn meat, mushroom, bacon, salami, nuts, etc. The choice is endless.

• I used rolling pin to flatten the chicken breasts. You could use mallet or the back of pot, whichever is available to you.

• I used zip lock bag to flatten the chicken breasts. You could also use plastic wrap, whichever is available to you.

• I used thick cream in the sauce recipe. You could use double cream or heavy cream, whichever is available.

• I used a hand blender to puree the onions. You could use other types of food processor that is available to you.

• I used Himalayan Pink Salt. You could use other types of salt that is available to you.

• Bake chicken rolls for 25 to 30 minutes. Cooking time may vary depending on the quantity of rolls cooking in the oven.

• I used a fan-forced oven set to 180 degree Celsius to bake the chicken rolls. If you have a conventional oven, the temperature would be 200 degree Celsius.

INGREDIENTS FOR SPINACH & CHICKEN ROULADE

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(Serves 4 peoples)

✅️ 4 Pcs Chicken Breasts (+/-240gm), pat dry with paper towel

✅️ 2 Cups Fresh Spinach

✅️ 30 Gm Butter

✅️ 6 Stalks Spring Onion, white part only

✅️ 180 Gm Chorizo, finely chopped

✅️ 2 Lemons, zest only

✅️ 1 Cup Bread Crumbs

✅️ ½ Cup Grated Parmesan Cheese

✅️ ½ Cup Plain Flour

✅️ 2 Eggs, large size

✅️ 1/8 Tsp Himalayan Pink Salt

✅️ 1/8 Tsp Black Pepper Coarse

INGREDIENTS FOR CREAMY WHOLE GRAIN MUSTARD SAUCE

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✅️ 1½ Cups Chicken Stock

✅️ 1 Bulb Brown Onion, cut into chunk

✅️ 1 Bulb Shallot, quartered

✅️ 1 Tbsp Fresh Thyme

✅️ 2 Pips Garlic

✅️ 2 Tbsp Cooking Oil

✅️ 100 ml Thick Cream

✅️ 1 Tbsp Dijon Mustard

✅️ 2 Tbsp Whole Grain Mustard

✅️ 2 Tbsp Honey

✅️ Salt, to taste

✅️ Black Pepper Powder, to taste

METHOD OF PREPARATION:

1. Stir fry spring onion and chopped chorizo in a pot on LOW heat until brown and remove from the heat. Add bread crumbs, lemon zest, salt and black pepper coarse to the pot and mix thoroughly. Boil water and add fresh spinach and cook until just wilted. Drain the spinach on paper towels, squeezing out any excess water.

2. Place chicken breast on a chopping board. Slice each chicken breasts in half leaving them connected at 1 side. Place chicken breasts between 2 sheets of plastic and gently tap with rolling pin to flatten. Transfer flatten chicken breasts to a baking paper. Repeat steps on the rest of chicken breasts.

3. Cover flatten chicken breasts with the spinach, leaving a border around the edges. Divide and spread chorizo mixture over the spinach. Roll up chicken and secure each roll with cooking string from 1 end to the other. Coat the rolled chickens in the flour then on the beaten eggs and parmesan and bread crumbs mixture.

4. Cover base of baking dish with a baking paper. Lightly oil the baking paper with cooking spray. Arrange coated rolled chicken in the baking dish and bake in the preheated fan forced oven set to 180 degrees Celsius for 25 to 30 minutes or until cooked through.

5. Serve spinach and chicken roulade with creamy whole grain mustard and thyme sauce with your choice of sides.

RECIPE PHOTO GALLERY