CHICKEN PINWHEELS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place each chicken breast between 2 pieces of greaseproof paper. Beat to flatten slightly with a rolling pin.
- Season the breasts with salt and pepper.
- Sprinkle each with thyme leaves, chives, lemon juice and garlic.
- Spread chicken livers on each breast, leaving a gap of about 1 inch around the perimeter of the chicken breast.
- Roll up and spread the outsides with a little margarine, then wrap the breasts tightly in foil.
- Steam over boiling water for 40 minutes. Leave until completely cold.
- To make the sauce, blend the blue Brie. Quark, soured cream and vinegar in a food processor or blender.
- Stir in half of the chopped peppers and season well with salt and pepper.
- Unwrap the chicken rolls and add any chicken juices to the sauce, stirring well.
- Pour the sauce on to 4 individual plates. Slice the chicken rolls and arrange on the sauce.
- Sprinkle on the remaining peppers.
- Garnish with chives and coriander sprigs.
INGREDIENTS
- 8 boneless chicken breasts
- Salt
- Freshly ground black pepper
- Leaves from sprig of thyme
- 4 tablespoons snipped chives
- Juice of 2 lemons
- 4 cloves garlic, peeled and crushed
- 200 grams chicken livers, trimmed and washed
- Margarine
Stilton sauce
- 250 grams blue Brie, rind removed
- 500 ml Quark
- 300 ml soured cream
- 3 tablespoons red wine vinegar
- 1 yellow pepper, cored, deseeded and very finely chopped
- 1 red pepper, cored, deseeded and very finely chopped
- Salt
- Freshly ground black pepper
Garnish
- Snipped chives
- Coriander sprigs
10 comments for “Chicken Pinwheels”
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