Cut each chicken breast into five lengthways strips. Season with Chicken Spice and toss with oil in a mixing bowl. Roll up from the thinnest end. Thread the rolls onto toothpicks. Preheat a frying pan with 2 T of oil. Cook chicken rolls on one side until brown, turn and briefly cook the other side. Switch off the heat and put a lid on the pan for one minute. Don’t overcook because the chicken will become dry. Remove toothpicks and spear with kebab sticks to eat out of hand.
Serve with our Peach Apricot Chutney, cherry tomatoes and slices of cucumber.