2019-08-01_Men_s_Health_South_Africa

116 MH.CO.ZA/ August 2019

T

H

U

R

SD

AY^ NIGHT

:

CH

ICKEN R

OU

L

A

D

E

S

Day.

4

1. Preheat the oven to
   180 °C.


2. Place a chicken
   breast in a plastic
   sandwich bag, or
   wrap it in clingfilm,
   and use a rolling pin to
   knock it flat, to about
   5mm in thickness.
   Repeat with the other
   chicken breasts. Take
   care not to knock too
   hard and fast, or the
   chicken might tear.


3. Mix the camembert,
   fresh origanum,
   jalapeños, cream
   cheese and nuts in a
   mixing bowl to make
   the filling. Season with
   freshly milled salt and
   pepper.


4. Use a spoon to
   place 1-2 scoops of
   filling on the middle of
   each chicken breast.


5. Roll up each
   chicken breast, then
   roll each one in a
   separate piece of
   foil. Fold the edges
   of the foil closed to
   prevent the filling
   from running out.
   You should now have
   what look like four
   Christmas crackers.


6. Place the rolled foil
   parcels on a baking

tray and bake in the

oven for about 25

minutes.

7. Heat the olive oil in
   a frying pan and fry
   the mushrooms and
   garlic for 2 minutes.
   Add the spinach, and
   continue frying until
   cooked. Season with
   freshly milled salt and
   pepper. Heat again
   before serving.


8. Remove the
   chicken from the oven
   and let it rest for about
   5 minutes.


9. Remove the foil,
   and fry the roulades
   very quickly in a frying
   pan to add some
   colour. Place on a
   cutting board, and
   slice each portion into
   2cm-thick pieces.

To Serve

Serve the roulades on

a bed of fried spinach,

and squeeze a little

lemon juice over the

dish.

Portion out a serving

for Friday’s lunch and

place it in a single-

serving container,

ready to grab-and-go.

Chicken

Roulades

2-4 Portions | 10 min prep | 25 min baking

THURSDAY NIGHT:

4 LARGE CHICKEN
BREASTS

1 CAMEMBERT WHEEL,
CUBED

2 T FRESH ORIGANUM,
CHOPPED

2 JALAPEÑOS,
CHOPPED

2 T CREAM CHEESE
6-8 PECAN NUTS,
ROUGHLY CHOPPED
FRESHLY MILLED
SALT AND PEPPER

WHAT YOU’LL NEED

“I always think this dish looks so incredibly
appealing and artful. But the truth is, it’s
really quite simple. Feel free to play around
with ideas for fillings – just make sure
you’ve removed most of the moisture from
whatever you’re using as a filling before you
bake the dish. Afri-France! Bon appétit!”

OLIVE OIL

1 PUNNET WHITE

MUSHROOMS,

ROUGHLY CHOPPED

2 GARLIC CLOVES,

FINELY CHOPPED

2 CUPS SPINACH

1 PUNNET BABY

SPINACH

2 LEMON WEDGES