Free Cooking Recipes

These attractive ‘pinwheels’, accompanied by a dill mayonnaise and a crisp salad, are ideal for a summer lunch or picnic.

SERVES 4
125 g/4 oz fresh spinach
4 boneless chicken breasts, skinned
(approx. 175 g/6 oz each)
50 g/2 oz smoked salmon slivers (or trimmings)
1/2 lemon, finely grated rind
salt and freshly ground black pepper
45 ml/3 tbsp sunflower oil
1/2 cup/90 ml/6 tbsp low calorie mayonnaise
15 ml/1 tbsp fresh dill chopped
sprigs of dill

Directions:

1. Remove the thick stem part from each spinach leaf. Blanch spinach in boiling water for I minute, refresh in cold water and drain on absorbent paper (paper towel).
2. Place each chicken breast between 2 sheets dampened greaseproof paper and flatten to approximately I cm/1/2 in thick, with a rolling pin. (Try to keep as neat a shape as possible.)
3. Lay the drained spinach leaves over each chicken breast, smooth side down, then lay the smoked salmon on top and sprinkle over the grated lemon rind. Season to taste.
4. Roll up, swiss roll (jelly roll) fashion, and secure with wooden cocktail sticks.
5. Heat the oil in a shallow pan; add the chicken roulades and cook gently
   for 20 minutes, turning them occasionally until the chicken is tender.
6. Allow to cool, then remove the cocktail sticks and wrap the cooked roulades in cling film (plastic wrap). Chill until required.
7. To serve, slice the roulades and accompany with the mayonnaise, to which has been added the chopped dill, seasoned to taste. Garnish with dill sprigs.