116 MH.CO.ZA/ August 2019
T
H
U
R
SD
AY^ NIGHT
:
CH
ICKEN R
OU
L
A
D
E
S
Day.
4
- Preheat the oven to
180 °C. - 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. - 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. - Use a spoon to
place 1-2 scoops of
filling on the middle of
each chicken breast. - 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. - Place the rolled foil
parcels on a baking
tray and bake in the
oven for about 25
minutes.
- 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. - Remove the
chicken from the oven
and let it rest for about
5 minutes. - 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