Chicken roulade with romesco sauce and fondant potatoes

Course Main Dishes Prep Time Less than 30m Total Time 10 to 30m

Ingredients in this Recipe

1 tbsp ground almonds
1 tbsp ground hazelnuts
1 tsp salt
1 x 200g/7oz can chopped plum tomatoes
100ml/3½fl oz extra virgin olive oil, plus extra for frying
150g/5oz unsalted butter
2 garlic cloves, diced
2 handfuls fresh spinach leaves
2 large free range chicken breasts, skin removed
2 tbsp red wine vinegar
275g/10oz mixture of chestnut and white mushrooms, sliced
3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5 in thick rounds using a pastry cutter
3 tbsp chicken stock
4 slices unsmoked back bacon, diced
salt and freshly ground black pepper

See Full Recipe at BBC Food