Chicken roulade in tomato and spinach sauce

Slice the chicken breast lengthwise to make it thinner and faster to cook... and lightly pound it to flatten it.

Season the steak with salt and pepper.

Spread open the piece, place one layer of thinly sliced carrot and one layer of spinach leaves.

Roll tightly into a roulade and pack into Aluminum wrap.

Boil water and place the Aluminum wrapped chicken roulade in the simmering water for 15 minutes to cook and set aside

For the tomato sauce.

Heat 1/2 the quantity of ghee and saute half the onions and garlic

Sprinkle a little chilli powder and salt and pepper

Saute till softened

Add finely chopped tomatoes and cook till soft and pulpy and mashed

Heat the rest of the ghee in a non stick and add the rest of the onion and garlic and saute till softened

Add the finely chopped spinach

Serve the sliced roulade over a bed of the tomato and spinach sauce

Enjoy

If carbs are allowed.. enjoy with some steamed Basmati rice