Chicken Souffle Roll Recipe

Ingredients :

500g

15g

4

2 tbsp

Filling

125g

1

15g

2 tbsp

1/2 cup

250g

30g

2 tbsp

2 tsp

spinach leaves

butter or margarine

large eggs, separated

grated Parmesan cheese

mushrooms, chopped

onion, peeled and chopped

butter or margarine

plain flour

milk

cooked diced chicken

cream cheese

sour cream

mustard, Dijon style

freshly ground pepper

pinch nutmeg

1. Grease and line a Swiss roll tray with greaseproof paper.

2. Gently cook spinach in butter in a covered pan for 5-6 minutes until it wilts.

3. Cool slightly, chop roughly.

4. Puree the spinach in a food processor with egg yolks.

5. Fold stiffly beaten egg whites into the mixture with a metal spoon.

6. Spread over the prepared tray, sprinkle with Parmesan cheese.

7. Bake in a hot oven 200C (400F) for about 12 minutes or until firm to touch.

8. To prepare filling: Gently sweat mushrooms and onion in butter until tender.

9. Add flour, cook for 1 minute without browning.

10. Gradually blend in milk.

11. Bring to the boil, stirring constantly.

12. Simmer for 3 minutes.

13. Add chicken, cream cheese and sour cream.

14. Cook until cheese melts.

15. Blend in mustard and seasoning.

16. Turn soufflé onto a soft tea towel.

17. Remove greaseproof paper.

18. Spread cooled filling over soufflé.

19. Roll up from the longest side with the aid of the tea towel.

20. Serve sliced with salad.

Serves 6-8

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