Stuffed & Rolled Chicken Roast

Stuffed & Rolled Chicken Roast…. Absolutely beautiful

Ingredients:

12 slices of prosciutto
2 chicken breast fillets butterflied and lightly tenderized
125g cream cheese
250g apricot/almond cream cheese
2 handfuls of baby spinach
2 flat mushrooms and 1 onion blitzed in the food processor

Let’s see how to make a Stuffed & Rolled Chicken Roast Recipe

Directions:

Weave prosciutto on a layer of glad wrap as best you can.
Layer chicken on top leaving a little over hang of prosciutto I. All sides.
Crumble both cream cheeses over chicken.
Place spinach generously over cream cheese.
Place firm tablespoons of mushroom mixture along center of spinach.
Roll firmly, tucking in all ingredients as you go, wrap in glad wrap and refrigerate for 1 hr.

Remove glad wrap very gently, you don’t want to ruin your perfect roll. Re-wrap in foil, place on a bed of onion and garlic, and a little water (about 1 cm).
Cook on high for 4 hours. Unwrap, bake in a hot oven for 5-10 mins to crisp up the prosciutto (keep and eye on it as you don’t want it to burn)..