Pesto, Chicken and Feta Rolls

Ingredients:

1 batch of gluten free puff pastry

4 chicken thighs

1 tbsp olive oil

pesto

50g feta cheese

Method:

1. Pre-heat the oven to 180C fan.  Coat the chicken thighs in the olive oil, and place on a roasting tin.  Cook for 25 mins.

2. In the mean time, roll out the puff pastry into a rectangle 5mm thick.

3. Spread the pesto on the puff pastry (go to the edges).  Slice the chicken and the feta.  Scatter the chicken and the feta evenly across the sheet of puff pastry.  Roll up the puff pastry.

4. Cut the roll into 4 even rolls.  Place on a baking sheet and bake for 20 mins.