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

Hey everyone, I hope you are having an amazing day today. 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 am going to make it a 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 well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Vickys Chicken Roulade with Mediterranean Veg, GF DF EF SF NF:
  1. Take 4 chicken breasts
  2. Get 200 grams mozzarella cheese or dairy/soy-free melting cheese
  3. Prepare 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. Take 1 yellow pepper, diced
  8. Get 1 green pepper, diced
  9. Get 16 cherry tomatoes
  10. Take 1 courgette, sliced
  11. Prepare 4 clove garlic
  12. Prepare 4 tbsp olive oil
  13. Prepare 1 tbsp lemon juice
  14. Get 1 tsp sugar
  15. Take 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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