Chicken Roll Ups

1. Place 1 large boneless, skinless chicken breast, washed and patted dry, on a sturdy cutting board.
2. Carefully butterfly the chicken breast if needed, then cover it with cling wrap and gently pound it with a meat mallet or rolling pin until it’s thin and fairly even. Don’t go so thin that it tears.
3. Lay the flattened 1 large boneless, skinless chicken breast on a fresh sheet of cling wrap. Season the chicken with 1 tsp Robertson Portuguese Spice, 1/4 tsp black pepper and salt, to taste.
4. Layer 1 cup baby spinach leaves, 1/2 cup grated cheese and 1/2 small aubergine, sliced very thinly, over the chicken.
5. Add another small sprinkle of the 1/2 cup grated cheese if you have some left. Keep the filling away from the edges so it doesn’t all squeeze out when you roll it.
6. Using the cling wrap to help you, roll the chicken up tightly from one long side, keeping the filling tucked inside.
7. Wrap the roll tightly in the cling wrap, twisting the ends like a little sausage. Refrigerate for 1 hour to help the roll hold its shape.
8. Remove the chilled chicken roll from the cling wrap. Sprinkle or roll it in extra Robertson Portuguese Spice to coat the outside.
9. Heat 1 tbsp butter and 1 tbsp cooking oil in a frying pan over medium heat.
10. Carefully place the chicken roll in the pan and brown it on all sides. Continue cooking, turning regularly, until the chicken is cooked through. Depending on the thickness of your roll, this should take around 15 to 20 minutes.
11. Remove the chicken roll from the pan and let it rest for 6 minutes before slicing. This gives the juices a chance to settle and makes the roll easier to slice neatly.

Healthier Steamed Option

1. For a lighter cooking method, wrap the prepared chicken roll securely in heat-safe cling wrap or parchment paper and foil, following the manufacturer’s instructions for steaming.  
2. Remove the wrapping carefully, sprinkle with extra Robertson Portuguese Spice, rest for 6 minutes, then slice.

Aubergine Purée

1. Heat 1 tbsp cooking oil in a small pot over medium heat.
2. Add 1 small garlic clove, finely sliced or minced, and 1 small baby onion, grated. Cook gently until the onion is soft and lightly coloured.
3. Add 1 small aubergine, grated, 1 medium tomato, grated, 2 tbsp tomato sauce or tomato purée, salt and black pepper, to taste. Stir well.
4. Cook uncovered over medium-low heat, stirring occasionally, until the aubergine is completely soft and the mixture has thickened into a smooth, spoonable purée. If it looks too dry while cooking, add a splash of water.
5. Remove from the heat.
6. For a smoother purée, blend with an immersion blender until creamy. Taste and adjust the salt and black pepper before serving.

To Serve

1. Slice the rested chicken roll into thick rounds and arrange on a serving plate.
2. Spoon the aubergine purée alongside and serve with fresh mango salsa for a bright, fruity contrast to the savoury chicken.
3. The aubergine purée is also lovely spread on toast and topped with vegetables or cheese. It’s one of those little extras that can easily become a meal of its own.