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Stuffed Rolly Pollys

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1⁄2 onion (sliced)
1⁄2 packet baby spinach
2 tablespoon maizena (corn flour) (place in 1⁄4 cup and fill remainder with milk- mix till smooth)
1 teaspoon crushed garlic
Salt and pepper (to taste)
Feta cheese
3 large chicken fillets
Mochacho's spice (hot)
1 egg (beaten)
1⁄4 cup Cornflake crumbs
1 tablespoon Robertson's dried Italian herbs

Sauce:
2 tablespoon garlic butter
1 tablespoon worcestershire sauce
1 tablespoon chilli sauce
1 tablespoon tomato sauce
2 tablespoon lemon juice
1 tablespoon garlic sauce
1 tablespoon onion flakes

METHOD


Braise onion with little oil. Add spinach with milk maizena (corn flour) mixture. Cook until creamy and thickened. Season with salt and pepper.
Cut feta into strips.
Cool spinach in fridge.
Cut fillets in half lengthwise.
You will end up with 6 pieces.
Flatten fillets, then rub on Mochachos spice on either side.
Spoon spinach on 1 end of fillet, place down a strip of feta.
Roll fillet and tuck into a casserole dish. Repeat with the rest.
Brush on egg.
Mix herbs and crumbs. Pat onto chicken.
Cover with foil and bake in preheated ovem at 180degC for 30min.
Uncover and bake for 10min until golden and crisp.
Boil sauce ingredients.
Pour over chicken.
Serve on bed of savory rice/mash.

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