In a large frying pan, heat 2 tbsp of the oil and gently fry off the onion and mushrooms until the mushrooms are browing
Add the garlic and continue cooking until the onion is translucent, then take off the heat
Meanwhile, put the spinach in a pan with 1 tbsp of water over a medium-low heat, cover and let it wilt down
Drain the spinach then squeeze the water out by placing it in a clean towel and pressing down. Chop it roughly
Put the spinach back in the pan and add the mushroom mixture to it. Stir in the cream cheese (Violife free-from brand make an excellent coconut-based one) and grated cheese (also Violife) then season to taste. I like to add a little paprika and nutmeg with the salt & pepper
Place the chicken breasts between 2 sheets of clingfilm or parchment paper
Beat them flat with a rolling pin until uniformly around half a centimetre /5mm thick
Add an 8th of the filling mixture in a mound on top of each flattened piece of chicken
Roll the chicken over and around the filling, tucking in the open ends and securing them well with a cocktail stick or two to stop them unrolling
Heat the rest of the oil in the frying pan (don't clean it) you used before and place the chicken rolls in seam down
Season the chicken with some more salt & pepper and a touch of paprika or chicken seasoning if desired
Fry for 3 minutes on the bottom, top then on each side until all over is golden and cooked through
Let rest, covered, for 5 minutes then serve with your choice of sides
