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Spinach and Chicken Roulade (20.10.09)

 

 

2 Tbsp toasted breadcrumbs

4 eggs (separated)

250g steamed, frozen spinach (drain well)

1 Tbsp cornflour

Pinch of nutmeg

1 tsp green masala

½ tsp lemon pepper

1 tsp mustard powder

1 cup mozzarella cheese (grated)

1 cup cooked chicken

½ cup sour cream

Fresh herbs

 

Method:

 

Line a swiss roll pan with wax wrap. Set the oven at 190C. Lay a clean tea towel on a working surface and sprinkle with toasted breadcrumbs. Separate the eggs and place the yolks in a food processor with the spinach, cornflour, nutmeg, green masala, lemon pepper, and mustard powder and process till combined. Beat egg whites till stiff and fold into the spinach mixture. Pour into Swis- roll pan and bake for 15 min. Turn onto tea towel and roll up like Swiss – roll. Unroll, sprinkle with cheese and cooked chicken mixed with sour cream and herbs roll again. Serve immediately.

 

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