INGREDIENTS

INSTRUCTIONS

1 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 v2.0n.

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