Chicken and Spinach wrap on a bed of salad

 

Ingredients (Serves 4 – 4 rolls):

 

For the Chicken rolls:

Nutmeg

2 eggs
500 g chicken
250 g spinach
brown bread crumbs
1 teaspoon paprika powder
fresh black pepper and salt

For the salad:

450g cherry tomatoes – quartered

50g wild rocket – stalks removed

Sea salt and ground black pepper

 

Directions:

 

1. Cut 4 thin slices of chicken breast.
2. Put the slices between two pieces of cling film/foil and gently pound with a mallet until very thin.

3. Roughly trim the chicken into a rectangle.
4. Put the chicken in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend.

5. Spread the mixture from the blender over the slices of chicken then roll them tightly and wrap in a plastic foil
6. Put the chicken rolls in the freezer for 1 hour
7. Mix together the brown bread crumbs with the paprika powder
8. Beat one egg with fresh black pepper and salt
9. Remove the cling film from the rolls.
10. Firstly the chicken rolls coat with egg followed by the brown bread crumbs
11. Put the coated chicken rolls in a pre-heated oven for 25-30 minutes on 180°C
12. Serve on a bed of rocket and tomato salad

 

Nutritional info (per roll):
Protein: 37.3 g
Carbohydrates: 17.5 g
Fat: 5.5 g