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PrintCHICKEN SPIRALS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Lay each piece of chicken on a hard surface and beat it with a meat hammer or a heavy rolling pin until it becomes flat and stretched out into a square shape.
- Rub the chicken with lemon juice, salt and pepper and set it aside.
- Mix the spinach, basil and breadcrumbs, and season to taste.
- Place each piece of chicken on a separate piece of greased foil and spread the spinach mixture over each.
- Roll each chicken piece separately like a Swiss roll, and then wrap the foil tightly around the pieces, securing the edges.
- Boil some water in a pan and place a steamer basket inside it. Place the foil packets in the basket, cover and cook for about 20 minutes.
- Check one packet to see if the chicken is done; if not, cook for a further 5 minutes.
- Put the butter and oil in a pan, add the green onions and fry them for 2-3 minutes; add the tomato puree, sugar and seasoning, stir, and bring it to a boil.
- Mix the cornflour with the water and add it to the sauce; simmer until it becomes thick, then take t off the stove and set it aside.
- Unwrap each packet of chicken and cut it into 2-3 pieces.
- Heat the sauce without allowing it to boil, and when it is heated through, take it off the stove and add the cream. Pour the sauce on a serving dish and arrange the chicken spirals on it.
INGREDIENTS
- 4 large chicken breasts, skinless, deboned
- 1½ lemon Juice
- salt and pepper to taste
- 150 ml thick spinach puree
- 50 grams fresh basil (tulsi), chopped
- 50 grams fresh breadcrumbs to bind
- Salt and pepper to taste
For the sauce
- 2 tablespoon butter
- 1½ teaspoon Cooking oil
- 3 spring onions, chopped
- 150 ml thick tomato puree (commercially available)
- 1 teaspoon sugar
- salt and pepper to taste
- 1½ teaspoon cornflour
- 150 ml water
- ½ tablespoon cream
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