I've been following Rosemary Shragers School for Cooks over the last few weeks, and it is a treasure trove of inspiration, she really is a fantastic chef, with great ideas. After one particular show, where the teams were asked to stuff breast of chicken with chicken mousse, I was dying to try something similar. Then another show 'Saturday Kitchen' stuffed a whole chicken with chorizo sausage and lemon. That clinched it - I immediately set about stuffing some chicken, and put together a Spanish inspired meal that was so simple yet had everyone stuffed to the gills but hoping for even one spoon more.
It was slightly restauranty and so I will describe it to you in restaurant fashion...
Spanish Chicken Roulade
Organic breast of chicken, stuffed with feta cheese, lemon and chorizo. Served with warm chorizo and potato salad and wilted spinach.
4 large chicken breasts
200gms feta cheese
zest of 1 lemon
1 tbs chopped parsley
75gms cooked chorizo sausage
Salt and pepper
For the salad
250gms new potatoes
1 cooked chorizo sausage
Juice of 1 lemon
1 red onion, chopped
Mash the feta. Skin the chorizo and chop into tiny pieces. Add to the feta with the parsley and season.
For each chicken roulade, lie the chicken breast between two sheets of cling film and bash with a rolling pin until about 3mm thick. Spread one fourth of the cheese mix onto the breast and roll up. Wrap with cling film and chill.
After about ten minutes, remove from fridge. Heat olive oil in a pan and carefully place the roulades in to brown on top.
Then remove them to an oven dish and pour the oil over. Bake for about 12 minutes or until cooked through.
For the salad, boil the potatoes, skins on, until tender. Add to the pan that browned the chicken and fry lightly. Add the chorizo and allow the oils to profuse. Add the parsley, the lemon juice, season and serve.
Wilt some spinach in olive oil over the heat.