Free Recipe Alex s Chicken Under Wraps
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Alex s Chicken Under Wraps Recipe
115 g Plain flour
25 g Butter
2 Boneless chicken breasts;
-about 275 g/9 1/2oz
1 Pinches cumin seeds;
-oregano, coriander
; seeds and chilli
; powder
2 tb Olive oil
1 Red onion; chopped
1 Yellow pepper; seeded and
-chopped
2 tb Chopped fresh coriander
4 tb Greek yoghurt
1 tb Chopped fresh chives
1 Egg; separated
100 ml Double cream
150 g Fresh lasagne
1 sm Bunc fresh parsley
Finely grated zest and juice
-of 1 lemon
1 Clove garlic
1 Head broccoli; cut into
-florets
Salt and pepper
Alex s Chicken Under Wraps Preparation
1 Place the flour in a food processor with the butter and blitz to make crumbs. Season and add enough water to bind together. 2 Knead the dough on a floured surface and cut into rounds. Heat an empty frying pan and cook the rounds for a few minutes each side until golden brown and cooked through. 3 Cut a chicken breast into strips, sprinkle over the coriander seeds, cumin seeds, oregano, chilli powder and rub into the flesh. 4 Allow to stand for about five minutes. Heat 1 tbsp olive oil in a frying pan, add the chicken strips and cook for 5-8 minutes, turning occasionally or until cooked through. 5 For the Hot Salsa: Mix together the onion, pepper and chopped coriander. Heat 1 tbsp olive oil in a pan, add the onion mixture and cook gently for a few minutes to heat through. Mix together the yoghurt and chopped chives and serve with hot salsa. 6 Roughly chop the remaining chicken and place in a food processor. Add the egg white and 1 tbsp double cream and blitz, season. 7 Brush the egg yolk over the lasagne sheets, spoon some of the chicken mixture into the centre of each and roll up to enclose the filling. 8 Poach the rolls in a pan of boiling water for five minutes. Drain and serve on a plate. 9 Place the parsley, lemon zest and juice and garlic in a food processor, season and blitz until chopped. Pour the mixture into a pan, add the remaining cream and heat through. 10 Cook the broccoli florets in a pan of boiling salted water until just tender and drain. Serve the broccoli in a bowl and pour over the cream sauce. Converted by MC_Buster. Per serving: 387 Calories (kcal); 27g Total Fat; (58% calories from fat); 14g Protein; 29g Carbohydrate; 121mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 2
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