Mouthwatering chicken roll

05 March 2014

Primary school children’s taste buds are much more developed than those of toddlers and they are prepared to try daring dishes when it is flavoursome and dished up in an enticing way. Try this chicken roll with salad and vegetables.

Makes 6 to 8 portions

Preparation time: 20 min

Cooking time: 5 to 10 min

Tomato salad

  • 2 ripe tomatoes
  • ½ cucumber
  • 15 ml (1 T) chopped
  • parsley
  • 10 ml (2 t) balsamic
  • Vinegar

Cut a cross into the top of each tomato and plunge them into boiling water for 3 minutes or until the skin comes away easily. Peel the skin and cut the tomatoes in half. Remove the seeds and juice and dice the tomato. Halve the cucumber lengthwise, remove the seeds and dice it. Mix together with the tomato, lemon juice and balsamic vinegar. Season if necessary.

Chicken roll

  • 4 deboned chicken breasts
  • salt and freshly ground pepper
  • 50 ml low-fat mayonnaise
  • 100 g Mozzarella cheese, grated
  • 100 g broccoli, cut into pieces
  • 30 ml (2 T) tomato or basil pesto

Place each chicken breast between two pieces of clingwrap and flatten them slightly with a meat mallet or rolling pin. Lightly season each breast. Mix the mayonnaise, Mozzarella cheese, broccoli and pesto. Divide the mixture between the chicken breasts. Roll up each breast and cover it with clingfilm, making sure they’re well-covered. Place the wrapped chicken breasts in boiling water and poach for 5 minutes or until cooked. Set aside. Remove the clingwrap, cut the chicken in slices and serve with the tomato salad and mashed pumpkin or potato. The cooked chicken rolls can also be lightly fried in a little oil if they seem too pale.

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