Stuffed Chicken Cartwheel

Stuffed Chicken Cartwheel

This recipe features twice cooked chicken stuffed with cottage cheese infused with pesto, basil, spinach leaves, sundried tomato, roasted capsicum and paprika.

CAL P/SERVE
482
kJ P/SERVE
2020
FAT P/SERVE
12.6g
CARBS P/SERVE
8.8g
PROTEIN P/SERVE
81.0g
SUGAR P/SERVE
7.3g
SODIUM P/SERVE
508g
FAT
%
3.6%
ENERGY RDI%
23.2%

Sounds amazing doesn't it? Well it tastes amazing, and the chicken is very, very tender.

This is a very versatile recipe that can be served with a range of accompaniments, from mashed potato to atop your favourite salad.

Ingredients

  • 2 chicken breasts, no skin
  • ¼ cup cottage cheese
  • 2 tsp. tomato pesto
  • 6 sun dried tomato strips, chopped
  • ¼ cup roasted capsicum strips, (we used from a jar)
  • 10 basil leaves
  • ½ tsp. smoked paprika
  • S & P for seasoning
  • 10 spinach leaves

Method

  1. Preheat oven to 180C (400F).
  2. Place chicken between plastic wrap and with a mullet or rolling pin beat until even and thin but not too thin so it starts to break.  Should be easy enough to roll.
  3. In a small bowl combine the pesto, cottage cheese and then spread all over the chicken. 
  4. Now layer the basil leaves on top, then the spinach leaves, 5 each chicken.
  5. Place chopped sundried tomato on top.
  6. Sprinkle paprika and season with salt and pepper.
  7. Roll the chicken firmly into a roll, tuck in the edges.
  8. Using cooking string tie around the chicken to keep in place.
  9. Sprinkle a little more paprika and salt & pepper.
  10. Brush or spray the chicken with olive oil and in a med hot non-stick frypan sear all sides of the chicken, don’t burn, just brown.
  11. On a baking tray lined with baking paper place chicken, cover with foil and cook 20 minutes, depending on the size of your chicken.  Take off foil and cook a further 5-10 minutes until cooked.
  12. Take out of oven, cut string and slice into thick pinwheels.
  13. Serve with steamed vegetables.

Nutrition Table

Servings: 2 Serving size:341g
Average Serve Average 100g
Energy 2020 kJ 593 kJ
  482 Cal 142 Cal
Protein 81.0 g 23.8 g
Fat, total 12.6 g 3.7 g
- Saturated 3.7 g 1.1 g
Carbohydrate 8.8 g 2.6 g
- Sugars 7.3 g 2.2 g
Sodium 508 mg 149 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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