Ingredients
- 600 g chicken breast fillets
- 150 g spinach leaves
- 1 small red capsicum, seeded and quartered
- 150 g reduced-fat ricotta cheese
- 1 egg, beaten
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh wholemeal breadcrumbs
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon freshly grated nutmeg
- pepper to taste
- 150 ml dry vermouth
- 150 ml reduced-salt chicken stock
- 4 tablespoons reduced-fat sour cream
- 250 g thin asparagus spears to serve
Description
Fresh Spinach, Roasted Red Capsicum, Ricotta And A Touch Of Parmesan Together Make A Fantastic Filling For Tender Chicken Roulades. Braised In Stock And Vermouth And Served With Asparagus, This Makes An Elegant, Attractive Dish.
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