Chicken Roulade with Swede Mash

Submitted by: Maria Kramer

Submission date: 17th January 2015

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roulade

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Chicken Roulade with Swede Mash
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Votes: 1
Rating: 5
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Servings Prep Time
1 Person 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
1 Person 15 Minutes
Cook Time
20 Minutes
Chicken Roulade with Swede Mash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
1 Person 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
1 Person 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Person
Instructions
  1. Place the peppers on an open flame on the hob until the skin is charred.
  2. Once black, remove from the flame and peel all the charred skin off the pepper.
  3. Cut the pepper open until it is flat.
  4. Flatten the chicken breast using a meat mallet and lie flat on some cling film.
  5. Season with salt and pepper.
  6. Lay the pepper on top of the chicken, then lay the baby spinach leaves over the pepper.
  7. Gently roll into a cylinder, using the cling film as a guide (make sure you remove the cling film once the roulade is rolled!!)
  8. Place in oven for 20 minutes, turning over after 10 minutes. Be careful and make sure the chicken doesn't unroll.
  9. Once cooked, put in a hot pan to give it some more colour.
  10. GRAVY: fry the onions until brown. Add the chicken oxo cube that has been dissolved in water and simmer until a thick gravy forms.
  11. SWEDE MASH: Boil the swede until soft. Mash with a dash of skimmed milk, frylight, salt, thyme and garlic salt to taste.
  12. Cut the roulade in half (be careful to keep it together!), plate with the mash and drizzle the gravy over the meal. Add a dollop of fage on top of the mash and sprinkle with parsley.