Bayeux Tapestry Roast Roll

Ingredients

• 4 large chicken breasts
• 200 g fresh spinach
• 2 red bell peppers
• 2 yellow bell peppers
• 2 large carrots
• 1 zucchini
• 150 g cream cheese
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika powder
• salt and pepper
• 1 sheet fresh puff pastry (270 g, rectangular)
• 1 egg
• 200 g baby potatoes
• fresh parsley (for garnish)

Method

1. Preheat the oven to 200°C.
2. Slice the chicken breasts horizontally (not all the way through) and open them up into thin sheets. Place between baking paper and flatten with a pan.
3. Briefly sauté the spinach with 1 minced garlic clove in 1 tbsp olive oil until wilted. Drain well.
4. Cut the peppers, carrots, and zucchini into long thin strips.
5. Mix the cream cheese with thyme, paprika powder, salt, and pepper.
6. Spread the chicken breasts with cream cheese. Distribute spinach and some veggie sticks over them.
7. Roll each chicken breast up tightly. Place the four rolls side by side to form one long ‘roll’.
8. Roll out the puff pastry. Lay the chicken rolls lengthwise on top and wrap. Place seam side down on a baking tray.
9. Brush with beaten egg. Press extra veggie sticks (pepper, carrot, zucchini) on top in colored rows, so it resembles an embroidered tapestry.
10. Bake 30-35 minutes until golden brown and cooked through.
11. Meanwhile, boil the baby potatoes in salted water, drain, and toss with olive oil and parsley.
12. Slice the ‘tapestry roll’ at the table into thick slices, keeping the long effect visible.

Serving notes

• Serve the roll on a long platter to display the tapestry effect.
• Arrange the baby potatoes in a row alongside, as if spectators to the ‘tapestry’.
• Garnish with extra parsley for color.