Chicken Medallions with Pimento Sauce Recipes

Ingredients :

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

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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