Stuffed Chicken Roll Ups

Ingredients

• 2 large chicken breasts  

• 1 tsp. onion powder 

• 2 tsp. mixed herbs 

• Salt & pepper to taste  

• 6-8 sundried tomatoes  

• 60g low-fat cheddar (grated) 

• 200g baby spinach  

• 100g golden breadcrumbs  

• Low-calorie cooking spray  

Serving suggestions:

• Fresh salad or your favourite veggies

Method

1. First preheat your oven to 400°C. 

2. Butterfly each chicken breast so that you can open it out into two connected halves. Place on a chopping board and cover with clingfilm, then flatten out the meat using a rolling pin.  

3. Season with onion powder, mixed herbs, salt, and pepper, then add the toppings like you would a pizza — sundried tomatoes, baby spinach and a generous sprinkling of cheddar.

4. Carefully roll up the chicken breast from one side to the other so you have a tight roll with all the fillings on the inside. Use toothpicks at either end to hold in place.  

5. Roll the chicken rolls in the golden breadcrumbs, spray with a little low-calorie cooking spray, and then place on a lined baking tray. Bake for 35 minutes until completely cooked through.  

6. Once cool enough to touch, remove the toothpicks and slice up into even pieces. Serve with a salad or your favourite veggies, or sweet potato wedges if you’re after a more filling meal.