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A savoury chicken swiss roll that's stuffed with a cheesy spinach and bean filling, baked until golden and sliced into swirls. Packed with protein and fibre, and guaranteed to impress at the dinner table.
1.
Heat the oven to 200°C (180°C fan) and line a large baking tray with baking paper.
2.
In a large bowl, mix the chicken mince, flour, egg, garlic, paprika, oregano and a pinch of salt and pepper.
3.
Tip the mixture onto the tray and press it out into a thin, even rectangle about 1cm thick. Bake for 15 minutes until cooked through.
4.
Meanwhile, put the spinach in a colander and pour over a kettle of boiling water to wilt it. Let it cool slightly, then squeeze out as much water as you can.
5.
Roughly mash the beans with a fork, then stir in the spinach and grated cheese.
6.
Spread the filling over the cooked chicken, leaving a small gap around the edges. While it's still warm, use the baking paper to help you roll it up tightly from one short end. Place it seam-side down.
7.
Sprinkle with the parmesan and a pinch of paprika, then bake for another 15 minutes until golden.
8.
Meanwhile, cook the peas according to the pack instructions.
9.
Rest the roll for 5 minutes, then slice and serve with the peas, scattered with parsley.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Freeze individual slices for up to 3 months, defrost overnight in the fridge and reheat until piping hot. Cook the peas fresh when serving.
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