Recipe - Alexs Chicken Under Wraps

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 tablespoon Olive oil
1 Red onion; chopped
1 Yellow pepper; seeded and
chopped
2 tablespoon Chopped fresh coriander
4 tablespoon Greek yoghurt
1 tablespoon Chopped fresh chives
1 Egg; separated
100 ml Double cream
150 g Fresh lasagne
1 small Bunc fresh parsley
Finely grated zest and juice
of 1 lemon
1 Clove garlic
1 Head broccoli; cut into
florets
Salt and pepper

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 58 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); One half Lean Meat; 5 One half Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.