Dr Priya Jacob

2 years ago | 1 minute to read

Chicken roulade in tomato and spinach sauce

40:00

Nonveg

433kcal

Protein

66gm

Fat

13gm

Carbs

13gm

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

Direction

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 15 minutes to cook and set aside

Step-6

For the tomato sauce.

Step-7

Heat 1/2 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

Recipes