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Chicken roulades

ingredients

serves 2.
2 x 175 g (6 oz) skinless chicken breasts
75 g (2 3/4 oz) low fat soft cheese
1 tablespoon finely chopped fresh chives
1/2 teaspoon Dijon mustard
1 teaspoon sun dried tomato puree
low fat cooking spray

method

1. Preheat the oven to Gas Mark 4/l80°C/fan oven I60°C.

2. Line a baking tray with non stick baking parchment.

3. Place each chicken breast between two pieces of greaseproof paper and, using the flat end of a rolling pin, hammer them out gently to about 1 cm (1/2 inch) thick.

4. Peel away the greaseproof paper and lay the breasts flat on a clean work surface.

5. Beat together the soft cheese, chives, mustard and sun dried tomato puree, and spread equal amounts of this mixture over each chicken breast.

6. Loosely roll up the breasts from the narrow end enclosing the filling, and secure with one or two cocktail sticks.

7. Place the chicken rolls on the baking tray and spray with low fat cooking spray.

8. Bake them for 25 minutes.

9. To serve, carefully remove the cocktail sticks. Slice each breast into rings.

10. Arrange on warmed serving plates.

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