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Alex's Chicken Under Wraps


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Ready Steady

Ingredients:

  • 115 g Plain flour
  • 25 g Butter
  • 2 Boneless chicken breasts; about 275 g/9 1/2oz
  • 1 Pinches cumin seeds; oregano, coriander seeds and chilli powder
  • 2 tb Olive oil
  • 1 Red onion; chopped
  • 1 Yellow pepper; seeded and chopped
  • 2 tb Chopped fresh coriander
  • 4 tb Greek yoghurt
  • 1 tb Chopped fresh chives
  • 1 Egg; separated
  • 100 ml Double cream
  • 150 g Fresh lasagne
  • 1 sm Bunc fresh parsley
  • Finely grated zest and juice of 1 lemon
  • 1 Clove garlic
  • 1 Head broccoli; cut into florets
  • Salt and pepper

Directions:

1 Place the flour in a food processor with the butter and blitz to make crumbs. Season and add enough water to bind together.
 
2 Knead the dough on a floured surface and cut into rounds. Heat an empty frying pan and cook the rounds for a few minutes each side until golden brown and cooked through.
 
3 Cut a chicken breast into strips, sprinkle over the coriander seeds, cumin seeds, oregano, chilli powder and rub into the flesh.
 
4 Allow to stand for about five minutes. Heat 1 tbsp olive oil in a frying pan, add the chicken strips and cook for 5-8 minutes, turning occasionally or until cooked through.
 
5 For the Hot Salsa: Mix together the onion, pepper and chopped coriander. Heat 1 tbsp olive oil in a pan, add the onion mixture and cook gently for a few minutes to heat through. Mix together the yoghurt and chopped chives and serve with hot salsa.
 
6 Roughly chop the remaining chicken and place in a food processor. Add the egg white and 1 tbsp double cream and blitz, season.
 
7 Brush the egg yolk over the lasagne sheets, spoon some of the chicken mixture into the centre of each and roll up to enclose the filling.
 
8 Poach the rolls in a pan of boiling water for five minutes. Drain and serve on a plate.
 
9 Place the parsley, lemon zest and juice and garlic in a food processor, season and blitz until chopped. Pour the mixture into a pan, add the remaining cream and heat through.
 
10 Cook the broccoli florets in a pan of boiling salted water until just tender and drain. Serve the broccoli in a bowl and pour over the cream sauce.
 
Converted by MC_Buster.
 
Per serving: 387 Calories (kcal); 27g Total Fat; (58% calories from fat); 14g Protein; 29g Carbohydrate; 121mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
 
Recipe by: Ready Steady Cook
 
Converted by MM_Buster v2.0n.