toothpicks
2 x 250g chicken bosoms
50g infant spinach
1/3 glass ground mozzarella cheddar
60g sans oil sun-dried tomatoes, cleaved
oil shower
600g kumara, peeled, slashed
1 tablespoon slashed new chives
1 bundle broccolini or 1 head broccoli, steamed
2 glasses green beans, steamed
Guidelines
Step 1 Preheat broiler to 180ºC. Sliced every chicken bosom evenly to give 4 thin filets. With every chicken piece between 2 sheets of preparing paper, pound until an even thickness.
Step 2 Place chicken filets on a spotless work surface and top each with one-fourth of the spinach. Sprinkle with cheddar then place one-fourth of the tomato amidst every roll. From the short end, roll every filet immovably to encase filling. Secure with toothpicks.
Step 3 Spray a substantial non-stick skillet with oil and place over a high warmth. Cook chicken for 1 minute every side or until brilliant. Exchange to a heating plate and prepare for 15-20 more minutes or until cooked through.
Step 4 Meanwhile, cook kumara in a pot of bubbling water until delicate. Deplete, come back to pan and pound until smooth. Blend through chives. Thickly cut chicken then present with pound, broccolini and beans.
Varieties
Utilize olive tapenade rather than sun-dried tomatoes.
nutrition info
