| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Greek | Ready, Steady, Cook 2 | 2 | servings |
INGREDIENTS
| 115 | g | Plain flour |
| 25 | g | Butter |
| 2 | Boneless chicken breasts; about 275 g/9 1/2oz | |
| 1 | Pinches cumin seeds; oregano, coriander | |
| ; seeds and chilli | ||
| ; powder | ||
| 2 | tb | Olive oil |
| 1 | Red onion; chopped | |
| 1 | Yellow pepper; seeded and chopped | |
| 2 | tb | Chopped fresh coriander |
| 4 | tb | Greek yoghurt |
| 1 | tb | Chopped fresh chives |
| 1 | Egg; separated | |
| 100 | ml | Double cream |
| 150 | g | Fresh lasagne |
| 1 | sm | Bunc fresh parsley |
| Finely grated zest and juice of 1 lemon | ||
| 1 | Clove garlic | |
| 1 | Head broccoli; cut into florets | |
| Salt and pepper |
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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