4 skinless, boneless chicken breast halves
2 large spinach leaves, chopped
4 potatoes, peeled and sliced
8 medium potatoes, peeled and cubed
1 chicken bouillon cube (1 tablespoon Merlot, 2 sc)
2 tablespoons beer
5 eggs, beaten
1 pinch salt
4 slices Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place chicken and spinach in a large roasting pan and sprinkle with potatoes, salmon, carrots, onion and celery. Drizzle with beer and pour chicken broth over, coating all sides.
Rinse chicken in warm water. Drain and place in roasting pan. Flatter each chicken slice with a slice of cheese.
Place a sheet pan on starting roll out. Place cheese strip (cheddar type) in meat hole, pinched and seeded. Paint mustard and chicken juices over pressing.
Roast in oven until about 45 minutes, cooking whilst roasting over 350 degrees F (175 degrees C) oven.