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Categories:
flour butter chicken breasts cumin seeds extra-virgin olive oil red onion yellow pepper fresh coriander yoghurt fresh chives egg cream parsley clove garlic broccoli
Viewed: 14 - Published at: 5 years agoIngredients
- 115 gm Plain flour
- 25 gm Butter
- 2 x Boneless chicken breasts, about 275 g/9 1/2oz
- 1 pch cumin seeds, oregano, coriander seeds and chilli pwdr
- 2 Tbsp. Extra virgin olive oil
- 1 x Red onion, minced
- 1 x Yellow pepper, seeded and minced
- 2 Tbsp. Minced fresh coriander
- 4 Tbsp. Greek lowfat yoghurt
- 1 Tbsp. Minced fresh chives
- 1 x Egg, separated
- 100 ml Double cream
- 150 gm Fresh lasagne
- 1 sm Bunc fresh parsley Finely grated zest and juice of 1 lemon
- 1 x Clove garlic
- 1 head broccoli, cut into florets Salt and pepper
Method
- 1 Place the flour in a food processor with the butter and blitz to make crumbs.
- Season and add in sufficient 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 min each side till golden and cooked through.
- 3 Cut a chicken breast into strips, sprinkle over the coriander seeds, cumin seeds, oregano, chilli pwdr and rub into the flesh.
- 4 Allow to stand for about five min.
- Heat 1 tbsp extra virgin olive oil in a frying pan, add in the chicken strips and cook for 5-8 min, turning occasionally or possibly till cooked through.
- 5 For the Warm Salsa: Mix together the onion, pepper and minced coriander.
- Heat 1 tbsp extra virgin olive oil in a pan, add in the onion mix and cook gently for a few min to heat through.
- Mix together the lowfat yoghurt and minced chives and serve with warm salsa.
- 6 Roughly chop the remaining chicken and place in a food processor.
- Add in 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 mix into the centre of each and roll up to enclose the filling.
- 8 Poach the rolls in a pan of boiling water for five min.
- Drain and serve on a plate.
- 9 Place the parsley, lemon zest and juice and garlic in a food processor, season and blitz till minced.
- Pour the mix into a pan, add in the remaining cream and heat through.
- 10 Cook the broccoli florets in a pan of boiling salted water till just tender and drain.
- Serve the broccoli in a bowl and pour over the cream sauce.
