Spinach Chicken Rolls

INGREDIENTS

Whole chicken fillet 300gSalt and Pepper
Tandoori Paste, 3 tablespoonsFresh Coriander, chopped finely, 2 tablespoonsghee (Clarified butter), 1 tablespoonGinger paste, ½ teaspoon
Baby SpinachCheddar or mozzarella (grated)
1 egg, whippedBreadcrumbs
Prep Time: 30 minutesCooking Time: 25 minutesServing: Makes about 6 medium rolls

METHOD

Combine the tandoori paste, ghee (Clarified butter), coriander and ginger together to form a thick paste.
Butterfly the chicken fillet pieces (slice the chicken breast in half, lengthwise, so that you have two “fillets”. Use a mallet (or rolling pin) and tenderise and flatten the meat)
Season with a little salt and pepper
Take chicken fillet piece and spread a teaspoon of the paste over it, then layer a few spinach leaves (4-6) and then sprinkle the cheese.
Gently roll the fillet up as tight as possible.
Place in egg and then breadcrumb.
Shallow fry the rolls on med-high heat (turn the rolls when one side is done)

INFO & TIPS

Place the rolls in the oil on high with the seam of the fillet in the oil first. This will help keep the roll sealed when frying and turning.

I served it on a bed of raw baby spinach and with a lemon wedge and chips.

POSTED ON

10 Jun 2020

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