Chicken Herb Roll with Pumpkin Puree
30 mins
4 SERVINGS
INGREDIENTS
For the Chicken:
- 320g chicken breast
- 160g zucchini, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 5g thyme, fresh
- 5g rosemary, fresh
- Cling wrap
Soup:
- 160g yellow pumpkin
- 4 tbsp vegetable stock
- 40g onion
METHOD
- Preheat oven to 230℃. Place chicken breast between cling wrap and pound until flat.
- Place zucchini, salt and pepper, thyme and rosemary on top of chicken breast.
- Roll chicken breast with ingredients and secure with toothpicks at the side.
- Remove the cling wrap. Place chicken in a lightly greased baking dish. Bake for 10-15 minutes, until chicken is nicely browned.
- Steam yellow pumpkin until soft, then blend with vegetable stock and onions.
- Slice chicken roll and serve on a plate with pumpkin puree at the side.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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