Stuffed Chicken Cartwheel

Ingredients

• 2 chicken breasts, no skin
• ¼ cup cottage cheese
• 2 tsp. tomato pesto
• 6 sun dried tomato strips, chopped
• ¼ cup roasted capsicum strips, (we used from a jar)
• 10 basil leaves
• ½ tsp. smoked paprika
• S & P for seasoning
• 10 spinach leaves

Method

1. 1Preheat oven to 180C (400F).
2. 2Place chicken between plastic wrap and with a mullet or rolling pin beat until even and thin but not too thin so it starts to break. Should be easy enough to roll.
3. 3In a small bowl combine the pesto, cottage cheese and then spread all over the chicken.
4. 4Now layer the basil leaves on top, then the spinach leaves, 5 each chicken.
5. 5Place chopped sundried tomato on top.
6. 6Sprinkle paprika and season with salt and pepper.
7. 7Roll the chicken firmly into a roll, tuck in the edges.
8. 8Using cooking string tie around the chicken to keep in place.
9. 9Sprinkle a little more paprika and salt & pepper.
10. 10Brush or spray the chicken with olive oil and in a med hot non-stick frypan sear all sides of the chicken, don’t burn, just brown.
11. 11On a baking tray lined with baking paper place chicken, cover with foil and cook 20 minutes, depending on the size of your chicken. Take off foil and cook a further 5-10 minutes until cooked.
12. 12Take out of oven, cut string and slice into thick pinwheels.
13. 13Serve with steamed vegetables.