Stuffed chicken roll

Serves 4 | Takes 1 hr 20

Ingredients

15ml olive or avocado oil + extra

1 garlic clove, crushed

2 large handfuls baby spinach

250ml Mozzarella cheese, grated

125ml Feta cheese, crumbled

250ml white breadcrumbs

1 deboned chicken (tutorial on deboning here)

roast potatoes, to serve

rocket, to serve (optional)

Method

Preheat oven to 200°C. Heat the oil on medium and cook the garlic and spinach with a splash of water until just wilted and the liquid has evaporated. Cool to room temperature. Mix in the cheeses and bread. Season.

Lay the chicken skin-side down on the work surface and season. Spread the cooled spinach mixture evenly over the chicken and roll up. Tie with kitchen string and place in a roasting pan. Drizzle with extra oil and season. Roast for about an hour until cooked.

Transfer the chicken to a cutting board and rest for 5 minutes. Remove the string and slice it. Serve with roast potatoes and rocket.

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