Method

Chicken
Place the chicken on the table and pound flat with a mallet but not too thin. Season lightly with salt and pepper, spread mustard inside.

Stuffing
Finely chop the mushrooms and saute in a pot, with a thin layer of oil. Once lightly browned, add in the minced onions and cook until they are soft.

Add in the minced garlic and once fragrant, mix in the parsley/coriander. Remove from the pot and leave to cool.

When cooled, add in the grated cheese and season with salt and pepper. Spread the stuffing over the chicken.

Assembly of Roulade
Roll the chicken up and place in cling wrap and wrap tight. Tie both ends.

Boil a pot of water and place the chicken on a simmer for 15 minutes.

When cooked, remove the plastic and place on a tray and place in the oven at 190C till evenly browned. Remove and allow to rest before cutting.

Mashed Potatoes
Wash the potatoes but do not peel. Cut into half, Place in a pot and cover with water.

Add 1 tsp salt and boil for 20 mins (or until the potatoes are fully cooked, check with a paring knife).

Cooking with the skin on ensures it does not absorb excess water.

When soft, strain immediately and, while its still warm, peel with a knife, holding it with a dry cloth in your hand.

Mash them using a spatula or a ricer. Next, Add the butter and mix to melt it then followed by the cream and season with salt.