I had a Dolmio Chicken Parmigiana sauce that I wanted to try using a chicken roll.

The chicken was one large breast that I filleted and then stuffed and rolled with bacon on the outside. I just used a brought stuffing mix, but I have used everything from apricots to macadamia nuts in the chicken rolls in the past.



As I was only cooking for Bonnie and myself I only used one breast, I could have had two maybe three with the amount of sauce there was.



After roasting in the camp oven for around half an hour I just added the sauce, one tin of diced tomatoes and spread some grated cheese on top of the chicken.



About half an hour later, ie a couple of beers, it was cooked.



Ready to eat, sliced the roll up and served with spaghetti.



The hardest part is making the chicken roll, but it is a good quick and easy meal, and the chicken it self was nice and tender.