Stuffed chicken roll with mushroom sauce

(from Redcliffe Christmas cooking class)

Ingredients

6-8 slices ham

6-8 slices emmanthal cheese

bunch baby spinach

100g sundried tomatoes

100g sliced pitted olives

salt and pepper to taste

Vegetables for steaming eg peas, corn, capsicum, carrot, cabbage

4-6 chicken breasts, butterflied and flattened

Sauce

1 clove garlic

½ onion

bunch parsley

200g mushrooms sliced

100g white wine

300g water

1tblspn TM stock

salt and pepper to taste

5g porcini mushrooms soaked in wine (optional)

Method

Place a rectangle sheet of baking paper on kitchen bench. Assemble one chicken breast on the left of

baking paper and then place another next to it overlapping in the middle. Then, with next chicken

breast, place at bottom of first breast, again overlapping and another next to it so that all together

they form a square/rectangle.

Sprinkle over some salt and pepper to taste then layer the ham, cheese, spinach, sun-dried tomatoes

and olives.

Using the baking paper, roll the chicken from the top to form a roll, secure in the baking paper and

place in varoma dish.

Prepare vegetables for steaming in the varoma.

For sauce, place onion, garlic and parsley in TM bowl and chop for 10 seconds on speed 7. Add oil

and saute 2 mins/ 100C/speed 1.

Add mushrooms and saute 5 mins/varoma temp on reverse and speed 1. Add all remaining sauce

ingredients to TM bowl, place Varoma in position and cook for 45 mins/varoma temp/reverse and

speed 1. Add vegetables to varoma 15 minutes before end of cooking time.

Once cooked, place chicken roll on a large platter with vegetables over a bed of polenta, rice,

couscous or pasta and pour over sauce. Enjoy!

(At end of cooking time, you can puree the sauce to make a smooth sauce if desired and if too thin,

add some cornflour to thicken.)