Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF estimated approx 40 mins.

To get started with this particular recipe, we must first prepare a few components. You can cook Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF using 16 ingredients and 7 steps. Here is how you can achieve that.

I love roasted veg and this simple dish can look very presentable. I use the Violife mozzarella style cheese block or MozzaRisella brands

Ingredients and spices that need to be Prepare to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF:

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

Steps to make 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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