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Receta Alex's Chicken Under Wraps
by Global Cookbook

Alex's Chicken Under Wraps
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Ingredientes

  • 115 gm Plain flour
  • 25 gm Butter
  • 2 x Boneless chicken breasts, about 275 g/9 1/2oz
  • 1 pch cumin seeds, oregano, coriander seeds and chilli pwdr
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Red onion, minced
  • 1 x Yellow pepper, seeded and minced
  • 2 Tbsp. Minced fresh coriander
  • 4 Tbsp. Greek lowfat yoghurt
  • 1 Tbsp. Minced fresh chives
  • 1 x Egg, separated
  • 100 ml Double cream
  • 150 gm Fresh lasagne
  • 1 sm Bunc fresh parsley Finely grated zest and juice of 1 lemon
  • 1 x Clove garlic
  • 1 head broccoli, cut into florets Salt and pepper

Direcciones

  1. 1 Place the flour in a food processor with the butter and blitz to make crumbs. Season and add in sufficient water to bind together.
  2. 2 Knead the dough on a floured surface and cut into rounds. Heat an empty frying pan and cook the rounds for a few min each side till golden and cooked through.
  3. 3 Cut a chicken breast into strips, sprinkle over the coriander seeds, cumin seeds, oregano, chilli pwdr and rub into the flesh.
  4. 4 Allow to stand for about five min. Heat 1 tbsp extra virgin olive oil in a frying pan, add in the chicken strips and cook for 5-8 min, turning occasionally or possibly till cooked through.
  5. 5 For the Warm Salsa: Mix together the onion, pepper and minced coriander. Heat 1 tbsp extra virgin olive oil in a pan, add in the onion mix and cook gently for a few min to heat through. Mix together the lowfat yoghurt and minced chives and serve with warm salsa.
  6. 6 Roughly chop the remaining chicken and place in a food processor.
  7. Add in the egg white and 1 tbsp double cream and blitz, season.
  8. 7 Brush the egg yolk over the lasagne sheets, spoon some of the chicken mix into the centre of each and roll up to enclose the filling.
  9. 8 Poach the rolls in a pan of boiling water for five min. Drain and serve on a plate.
  10. 9 Place the parsley, lemon zest and juice and garlic in a food processor, season and blitz till minced. Pour the mix into a pan, add in the remaining cream and heat through.
  11. 10 Cook the broccoli florets in a pan of boiling salted water till just tender and drain. Serve the broccoli in a bowl and pour over the cream sauce.