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Chicken schnitzel roll with prosciutto, jalsberg and sage

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Chicken schnitzel roll with prosciutto, jalsberg and sage
Chicken schnitzel roll with prosciutto, jalsberg and sage
  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced

This succulent rolled chicken tastes fantastic with salty prosciutto and melt-in-the-mouth cheese inside.

Ingredients

  • 4 (about 700g) potatoes, peeled, chopped
  • 2 tablespoons extra lite sour cream
  • 1/4 cup (60ml) skim milk
  • Sea salt & freshly ground pepper
  • 6 chicken breast schnitzels
  • 12 small sage leaves
  • 6 slices prosciutto
  • 6 slices lite jalsberg cheese, halved
  • Olive oil spray
  • 1/2 cup (125ml) dry white wine
  • Steamed broccolini, to serve

Method

  • Step 1
    Cook the potatoes in boiling water until tender. Drain and return to the pan. Mash with sour cream and milk. Season with salt and pepper. Set aside and keep warm.
  • Step 2
    Preheat oven to 180°C. Beat the schnitzels out to 1/2cm thick and season on both sides with salt and pepper. Place 2 sage leaves, a slice of prosciutto and 2 pieces of jarlsberg on each schnitzel. Roll up and secure with a toothpick.
  • Step 3
    Heat a non-stick frying pan over a medium high heat. Lightly spray with oil. Cook the rolls for 2 minutes each side or until golden. Transfer to a baking dish. Pour over the wine.
  • Step 4
    Bake for 7-10 minutes or until chicken is just cooked through. Slice the chicken rolls and serve with the mash and steamed broccolini. Drizzle with the pan juices.
  • High protein
  • Low carb
  • Low fat
  • Low sugar
  • Lower gi

Nutrition

  • 2180 kj

    Energy

  • 21g

    Fat Total

  • 11g

    Saturated Fat

  • 3g

    Fibre

  • 56g

    Protein

  • 137mg

    Cholesterol

  • 1077.06mg

    Sodium

  • 3g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve

Notes

Zap me: Place the potatoes into a heatproof, microwave safe dish. Add 1cm of water, cover and microwave on High/100% power for 10 minutes or until tender.

  • Author: Kim Meredith
  • Image credit: Steve Brown
  • Publication: Fresh Living

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