Total preparation time: 35 min / Servings: 4 / Energy value: 180 kcal each
4 Litre Stock Pot Steamer or 8 Litre Dutch Oven and Lid with Large Grater / Steamer Inset
Mixing Bowls with Lids
20 cm Non-stick Frying Pan with Tempered Glass Lid
4 boneless chicken breasts (skinless), 110 g each
4 sprigs of parsley
150 g oyster mushrooms
1 pinch of curry powder
salt and pepper
Ingredients for garnish:
150 g cauliflower
150 g broccoli
1 pinch of dried thyme
Nutritional information per 1 serving:
Protein – 23.1 g
Fat – 4.7 g
Carbs – 11.3 g
Energy value – 180 kcal
Cholesterol – 44 mg
Glycaemic index – 85 (high)
Pre-heat the frying pan, wipe it with an oiled paper towel, then stir-fry oyster mushrooms and finely diced onion. Add salt, pepper and curry powder, mix everything well, then cool and add parsley leaves.
Slice chicken breast lengthwise and spread like a sheet. Spoon the filling along one edge and roll chicken over it. Resulting roll wrap tightly in plastic wrap. Pour water into 4 litre stock pot steamer or 8 litre Dutch oven with steamer inset, bring it to the boil and place chicken rolls into the steamer inset for 15-20 min.
Separate cauliflower and broccoli florets, roughly slice courgette and thinly slice carrot. When chicken rolls are cooked, remove them from the steamer inset and place the vegetables for 4-5 min maximum.
Remove plastic wrap from the rolls, slice them crosswise and serve with vegetables as garnish. The meat can be basted in its own juice left from cooking.