Chicken rolls with sun-dried tomatoes
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Time to make:
$5.52 per serve
(at time of publication)
Full ingredients list:
2 x 250g chicken breasts
50g baby spinach
1/3 cup grated mozzarella cheese
60g oil-free sun-dried tomatoes, chopped
600g kumara, peeled, chopped
1 tablespoon chopped fresh chives
1 bunch broccolini or 1 head broccoli, steamed
2 cups green beans, steamed
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180ºC. Cut each chicken breast horizontally to give 4 thin fillets. With each chicken piece between 2 sheets of baking paper, pound until an even thickness.
Step 2Place chicken fillets on a clean work surface and top each with one-quarter of the spinach. Sprinkle with cheese then place one-quarter of the tomato in the middle of each roll. From the short end, roll each fillet firmly to enclose filling. Secure with toothpicks.
Step 3Spray a large non-stick frying pan with oil and place over a high heat. Cook chicken for 1 minute each side or until golden. Transfer to a baking tray and bake for 15-20 more minutes or until cooked through.
Step 4Meanwhile, cook kumara in a saucepan of boiling water until tender. Drain, return to saucepan and mash until smooth. Stir through chives. Thickly slice chicken then serve with mash, broccolini and beans.
Use olive tapenade instead of sun-dried tomatoes.
About this recipe
First published: October 2013