Chicken, capsicum and fetta rolls

Recipe Categories : | Chicken | Chicken Breast | Capsicum | Spinach | Feta |

Serves : 6      Preparation time : 25 minutes      Cooking time : 25 minutes

  Ingredients

• 6 chicken breast fillets
• 1 red capsicum
• 1 yellow capsicum
• 100g English spinach leaves
• 60g fetta cheese
• 2 tbsp oil

  Preparation and Cooking Instructions

1. Trim the chicken of any excess fat or sinew, then pat dry with paper towels. Place each breast fillet between 2 sheets of plastic wrap and flatten with a meat mallet or rolling pin to about ¼" thickness.
2. Cut the capsicum into large pieces and remove the seeds and membrane. Place on a baking tray under a preheated grill until the skin has blackened and blistered. Place in a plastic bag to cool. When the capsicum pieces have cooled, peel away the skin. Cut into 1½" wide strips.
3. Trim and wash the spinach leaves and place in a pan, with just the water clinging to the leaves. Cover and cook over low heat until just wilted. Drain the spinach in a colander and squeeze out any excess liquid by placing the spinach between two equal-sized plates and pressing them together.
4. Place the chicken skinned-side-down on a work surface and lay the strips of red and yellow capsicum evenly on top of it, close to one end of each fillet. Spread the wilted spinach over the capsicum, then crumble the fetta cheese over the top.
5. Starting at the same end, roll each breast fillet up, enclosing the filling. Tie the chicken with string at intervals along the roll to keep it together during cooking. Poke the chicken in at the ends and tie around the chicken lengthways to keep secure.
6. Heat the oil in a frying pan, add the chicken rolls and cook over medium heat, turning frequently, until browned all over and cooked through. Remove the string and cut into ¾" slices. Serve with a mixed green salad.