Login to Save Like

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.

All Recipes Australia