Chicken, feta & basil involtini

Healthy Food Guide (Australia) - - CONTENTS -

Serves 4 Cost per serve $5.55 Hands-on time 20 min Cook­ing time 15 min

di­a­betes friendly

4 x 150g chicken breast fil­lets 80g re­duced-fat feta, crum­bled ¼ cup basil leaves, plus ex­tra

¼ cup for salad ¼ cup thinly sliced store-bought roast cap­sicum, plus ex­tra ½ cup for salad 1 large egg­plant, cut into rounds 1 small red onion, thinly sliced 3 cups baby rocket ½ cup drained as­sorted

mar­i­nated olives, pit­ted 1½ ta­ble­spoons

bal­samic vine­gar 1 medium whole­grain baguette,

torn into pieces, to serve

1 Lay 1 chicken fil­let on a piece of cling film on a work sur­face; top with another piece of film. Beat fil­let with a meat mal­let or rolling pin un­til 1cm thick. Peel off cling film and dis­card. Top fil­let with a quar­ter of the feta, 2 basil leaves and 1 ta­ble­spoon roast cap­sicum.

2 Roll up fil­let, from a long end, to en­close filling; tie with kitchen string at even in­ter­vals to se­cure. Re­peat process with re­main­ing chicken and filling in­gre­di­ents to make 4 involtini.

3 Oil a bar­be­cue grill plate; set to medium heat. Cook chicken involtini and egg­plant rounds in batches, turn­ing oc­ca­sion­ally, for 12 min­utes, or un­til chicken is cooked through. Set involtini aside. Chop egg­plant roughly.

4 Com­bine egg­plant with onion, baby rocket and olives in a large salad bowl. Add re­main­ing feta and roast cap­sicum to bowl with ex­tra basil leaves. Driz­zle salad with bal­samic vine­gar and toss. Re­move string from involtini and dis­card. Slice involtini thickly.

5 Serve involtini with salad and torn whole­grain baguette. Cook’s tip You can use lean pork or veal fil­lets in­stead of chicken.

Chicken, feta & basil involtini

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