Recipes
non-veg
Chicken roulade in tomato and spinach sauce
By Dr Priya Jacob
⏳ Prep Time: 2400 minute
15 Jan 2020
Nutritional Overview
Calories
433 kcal
Protein
66 gm
Carbs
13 gm
Fats
13 gm
Ingredients
Chicken breast 200g
Carrot thinly sliced 20g
Spinach leaves 100g
Onion chopped 50g
Garlic 3 cloves crushed and chopped
Tomato finely chopped 50g
Ghee 5g
Chilli powder to taste
salt
pepper
Method
Step 1
Slice the chicken breast lengthwise to make it thinner and faster to cook... and lightly pound it to flatten it.
Step 2
Season the steak with salt and pepper.
Step 3
Spread open the piece, place one layer of thinly sliced carrot and one layer of spinach leaves.
Step 4
Roll tightly into a roulade and pack into Aluminum wrap.
Step 5
Boil water and place the Aluminum wrapped chicken roulade in the simmering water for minutes to cook and set aside
Step 6
For the tomato sauce.
Step 7
Heat / the quantity of ghee and saute half the onions and garlic
Step 8
Sprinkle a little chilli powder and salt and pepper
Step 9
Saute till softened
Step 10
Add finely chopped tomatoes and cook till soft and pulpy and mashed
Step 11
Heat the rest of the ghee in a non stick and add the rest of the onion and garlic and saute till softened
Step 12
Add the finely chopped spinach
Step 13
Serve the sliced roulade over a bed of the tomato and spinach sauce
Step 14
Enjoy
Step 15
If carbs are allowed.. enjoy with some steamed Basmati rice
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