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Recipe Name: Alex's Chicken Under Wraps Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

115 Gram(s) Plain flour
25 Gram(s) Butter
2 Boneless chicken breasts
about 275 g/9 1/2oz
1 Pinches cumin seeds
oregano coriander
seeds and chilli
2 Tablespoon(s) Olive oil
1 Red onion, chopped
1 Yellow pepper, seeded and
2 Tablespoon(s) Chopped fresh coriander
4 Tablespoon(s) Greek yoghurt
1 Tablespoon(s) Chopped fresh chives
1 Egg, separated
100 Double cream
150 Gram(s) Fresh lasagne
1 Bunc fresh parsley
Finely grated zest and juice
of 1 lemon
1 Clove garlic
1 Head broccoli, cut into
Salt and pepper
Place the flour in a food processor with the butter and blitz to make
crumbs. Season and add enough water to bind together. 2 Knead the
dough on a floured surface and cut into rounds. Heat an empty frying
pan and cook the rounds for a few minutes each side until golden brown
and cooked through. 3 Cut a chicken breast into strips, sprinkle over
the coriander seeds, cumin seeds, oregano, chilli powder and rub into
the flesh. 4 Allow to stand for about five minutes. Heat 1 tbsp olive
oil in a frying pan, add the chicken strips and cook for 5-8 minutes,
turning occasionally or until cooked through. 5 For the Hot Salsa:
Mix together the onion, pepper and chopped coriander. Heat 1 tbsp
olive oil in a pan, add the onion mixture and cook gently for a few
minutes to heat through. Mix together the yoghurt and chopped chives
and serve with hot salsa. 6 Roughly chop the remaining chicken and
place in a food processor. Add the egg white and 1 tbsp double cream
and blitz, season. 7 Brush the egg yolk over the lasagne sheets, spoon
some of the chicken mixture into the centre of each and roll up to
enclose the filling. 8 Poach the rolls in a pan of boiling water for
five minutes. Drain and serve on a plate. 9 Place the parsley, lemon
zest and juice and garlic in a food processor, season and blitz until
chopped. Pour the mixture into a pan, add the remaining cream and heat
through. 10 Cook the broccoli florets in a pan of boiling salted water
until just tender and drain. Serve the broccoli in a bowl and pour
over the cream sauce. Converted by MC_Buster. Per serving: 387
Calories (kcal); 27g Total Fat; (58% calories from fat); 14g Protein;
29g Carbohydrate; 121mg Cholesterol; 234mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 975
Calories From Fat: 404
Total Fat: 45.8g
Cholesterol: 266.1mg
Sodium: 1643.3mg
Potassium: 1215.9mg
Carbohydrates: 74.8g
Fiber: 9g
Sugar: 1.4g
Protein: 69.9g

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