Preheat the oven to 190°C.

In a bowl, mix together the cooked rice, mushrooms, onion, spinach, mozzarella, panko, Parmesan, salt, pepper and a drizzle of olive oil.

Lay the chicken breasts on a chopping board. Using a rolling pin (or the bottom of a heavy pan), bash them until they're around 5mm (¼inch) thick. Alternatively, butterfly the breasts and then bash them.

Spoon some of the rice mixture on to each chicken breast and roll up tightly, securing with toothpicks if needed.

Place the chicken roll-ups in a baking dish and bake in the oven for 45-50 minutes, or until cooked through.

Notes:

These are lovelier still cooled down and taken into work for a quick lunch the next day, we might add.