Difficulty | Serves 4 | Book 4
Method
Preheat oven 180ºC fan forced.
- Beat margarine with garlic and parsley in a small mixing bowl using an electric beater for 30 seconds. Slowly add milk a little at a time until blended. Leave to one side.
- Cut each chicken breast in half then using a mallet flatten chicken pieces.
- Spoon a quarter of margarine mixture onto centre of each chicken piece. Lift edges of chicken and then roll breast up over filling tightly, making sure filling is well sealed inside the chicken breast roll.
- Secure chicken with a couple of toothpicks in each piece.
- Beat egg white and milk together on a dinner plate. Pour breadcrumbs onto another plate.
- Coat chicken in egg mix then roll in breadcrumbs until well coated.
- Coat a baking tray with cooking spray, place chicken on tray and coat with cooking spray. Bake 20-25 minutes or until chicken is cooked through.
Suitable to be frozen.
Dietitian's tip
The taste of the deep-fried traditional recipe without the fat. Ideal for weight conscious people with diabetes.