
Stuffed Chicken Cartwheel
CAL P/SERVE
482
kJ P/SERVE
2020
FAT P/SERVE
12.6g
SODIUM P/SERVE
508g
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
- Preheat oven to 180C (400F).
- 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.
- In a small bowl combine the pesto, cottage cheese and then spread all over the chicken.
- Now layer the basil leaves on top, then the spinach leaves, 5 each chicken.
- Place chopped sundried tomato on top.
- Sprinkle paprika and season with salt and pepper.
- Roll the chicken firmly into a roll, tuck in the edges.
- Using cooking string tie around the chicken to keep in place.
- Sprinkle a little more paprika and salt & pepper.
- 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.
- 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.
- Take out of oven, cut string and slice into thick pinwheels.
- 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 |