Step-1Slice the chicken breast lengthwise to make it thinner and faster to cook... and lightly pound it to flatten it.
Step-2Season the steak with salt and pepper.
Step-3Spread open the piece, place one layer of thinly sliced carrot and one layer of spinach leaves.
Step-4Roll tightly into a roulade and pack into Aluminum wrap.
Step-5Boil water and place the Aluminum wrapped chicken roulade in the simmering water for 15 minutes to cook and set aside
Step-6For the tomato sauce.
Step-7Heat 1/2 the quantity of ghee and saute half the onions and garlic
Step-8Sprinkle a little chilli powder and salt and pepper
Step-9Saute till softened
Step-10Add finely chopped tomatoes and cook till soft and pulpy and mashed
Step-11Heat the rest of the ghee in a non stick and add the rest of the onion and garlic and saute till softened
Step-12Add the finely chopped spinach
Step-13Serve the sliced roulade over a bed of the tomato and spinach sauce
Step-15If carbs are allowed.. enjoy with some steamed Basmati rice