Stuffed Chicken Roll with Roast Vegetables and Salad

Ingredients:
1 De-Boned Chicken (from Butcher with no wings or drumsticks)
1 Chicken Breast
Fresh Parsley, Oregano & Basil
1 Garlic Clove
Olive Oil
Salt & Pepper, All spice
6 Large Potatoes
3 Large Carrots
3-4 Large Button Mushrooms
2 Eggs
½ Cup Romano Cheese (Grated)
Glad Bake
String (to tie together)

Salad:
1 Large Fennel
Rocket & Spinach Leaves
Kalamata Olives
Cucumber
Bocconcini
Red Wine Vinegar

Method:

Place 1 sheet of glad bake on the cutting board, rub paper with salt & lay deboned chicken out.
Cut off all fat & cut breasts in half and spread out over chicken.
Rub with salt, pepper and sprinkle with all spice.
Blend oregano, parsley, basil, garlic and ½ cup olive oil with hand blender until it looks like pesto.
Spread all over chicken.
Add another chicken breast through middle.
Place chicken aside to marinade in fridge.

Stuffing

Chop 1 potato & 3 mushrooms.
Fry on the stove with olive oil, season with salt & pepper.
Beat 2 eggs & add ½ cup of Romano/Parmesan cheese.
Pour all over potatoes and mushrooms. Cover with lid until it looks like an omelette.
Place another piece of glad bake under chicken.
Scoop stuffing onto chicken with spoon.
Roll (using paper) from thighs to breast (as thicker).
Grab other side and roll back so split is in the middle.
Overlap one piece over the other to completely cover.
Scrunch ends together (pushing stuffing back in.
Tie with string on each end like a Bon Bon.
Place in baking dish sideways to cook for 45 minutes.
After 45 minutes, roll over onto other side for another 45 minutes.
Cut 3 – 4 potatoes and carrots, place in another dish – season with salt and pepper, mixed herbs, etc.
Place in oven and cook until soft through middle.
Rest for 10 minutes, slice and then serve with Potatoes and Salad