Dr Priya Jacob
| 1 minute to read
Chicken roulade in tomato and spinach sauce
- 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
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
If carbs are allowed.. enjoy with some steamed Basmati rice