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4
2 tbsp
8
1 cup
1
2 tbsp
1 tbsp
4 |
breast fillets
freshly squeezed lemon juice
spinach leaves, stems removed
pimentos, drained and chopped
medium onion, chopped
Leggo's tomato puree
natural yoghurt
watercress sprigs |
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Method :
Brush chicken fillets with lemon juice
and cut into 4 neat rectangles. Lay 2 spinach leaves on each fillet
and roll up into a sausage shape. Wrap each roll in foil. Bake at 180°C for 20-25 minutes. Meanwhile, puree pimentos with the
onion and tomato puree until smooth. Divide sauce into two bowls. Stir yoghurt into one bowl to make a
pale pink sauce. Carefully spoon equal amounts of each
sauce onto each plate. Unwrap chicken rolls and slice with a
sharp knife. Arrange the chicken slices
decoratively on top of the sauce.
Garnish with fresh watercress sprigs.
Serves 4
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