| Chicken Roulade and Salsa |
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| Servings | Prep Time |
| 4 serves | 20 minutes |
| Cook Time |
| 45 minutes |
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Ingredients
Servings: serves
Units:
2 large chicken breast butterflied (approx 300 grams) 12 rashers streaky bacon 50 grams butter softened 150 grams fresh ricotta (or cottage cheese) 1 tbsp continental parsley finely chopped 1 tbsp fresh dill finely chopped 1 tbsp fresh basil finely chopped 150 grams tomatoes diced 1 large onion, red finely diced 4 cloves garlic crushed 1 tsp sea salt 1 tsp black pepper 1 tsp lime juice 1/2 tsp balsamic reduction
Instructions
- Tenderise butterflied chicken breasts until they are flat. Separate where they have been butterflied so you now have 4 pieces.
- Mash butter with a fork and mix in 2 cloves of crushed garlic.
- Spread garlic butter across chicken breasts evenly.
- Sprinkle ricotta, half the parsley and all the dill liberally across chicken.
- Roll chicken onto itself until it forms a roulade.
- Place 3 rashers of bacon side by side, slightly overlapping and place chicken roll on top.
- Wrap the chicken roll tightly in the bacon, placing the ends underneath.
- Bake at 180 degrees for 45 minutes.
- For salsa, place diced tomatoes, onion, remaining garlic, basil and remaining parsley in a bowl and toss until well mixed. Add salt, pepper, lime juice and balsamic reduction to taste.
Recipe Notes
Roulade slices beautifully after refrigeration, so makes an excellent lunch choice.
Nutrition Information
Nutrition Facts
Chicken Roulade and Salsa
Amount Per Serving
Calories 599
Calories from Fat 369
% Daily Value*
Total Fat 41g
63%
Saturated Fat 17g
85%
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 160mg
53%
Sodium 2080mg
87%
Potassium 737mg
21%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 3g
Protein 46g
92%
Vitamin A
34%
Vitamin C
29%
Calcium
14%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
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