Vickys Chicken Roulade with a Chorizo, Cheese & Pepper Stuffing & Medi Veg

• 4 chicken breasts
• 200 grams mozzerella cheese or dairy/soy-free melting cheese
• 8 strips/slices of chorizo sausage
• 1 red pepper, finely diced
• 1 onion, quartered, then quarters halved
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 16 cherry tomatoes
• 1 courgette, sliced
• 4 clove garlic
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp sugar
• 1 tbsp fresh chopped rosemary
• 1 salt & pepper to taste

1. Preheat oven to gas 6 / 200C / 400F
2. Fry off the finely diced pepper until tender then combine with the mozzerella or dairy free cheese.
3. Season, then cut a pocket in the side of each chicken breast and stuff with the mixture
4. Wrap each piece of chicken with some strips of chorizo and keep in place with a cocktail stick
5. In a bowl combine the rest of the veg with the olive oil and rosemary
6. Place the chicken covered with foil and the veg spread around it on a baking tray and cook for 30 minutes, turning over veg halfway
7. Let the chicken rest while you mix the sugar and lemon juice through the veg, then serve with the chicken sliced so you can see the stuffing inside

chicken breasts, mozzerella cheese, sausage, red pepper, onion, red pepper, yellow pepper, green pepper, tomatoes, courgette, clove garlic, olive oil, lemon juice, sugar, rosemary, salt

Taken from cookpad.com/us/recipes/333381-vickys-chicken-roulade-with-a-chorizo-cheese-pepper-stuffing-medi-veg (may not work)