Note: You can change the filling or add things to your own taste.
Ingredients (6 servings):
800 g (4 cups) chicken breast/filet (= +- 2 double chicken breasts)
200 g (3/4 cup) low fat cream cheese with herbs
150 g (3 cups) fresh spinach fresh black pepper
Directions: Put the (raw) chicken breast/filet in the food processor, add fresh black pepper and cut/blend into little pieces. Put a plastic foil (cling foil) on a baking sheet. Spread the chicken mixture on to the plastic foil and distribute evenly (rectangle) On the rectangle shaped chicken mixture, distribute the low fat cream cheese with herbs and the fresh spinach. Depending on how thick you want your chicken roll you can roll it up horizontal or vertical. Start rolling the chicken mixture with the low fat cream cheese and fresh spinach up, removing the plastic foil so it doesn’t get in the role. Try to roll it up tightly. When your roll is ready, wrap it in in plastic foil and put it in the freezer for about 2 hours (you don’t have to do this but I have noticed this gives a nicer/ more firm chicken roll). Put the chicken role in a pre-heated oven at 180°C – 350°F for about 40 minutes (depends on how thick your chicken roll is). If you want you can give the chicken role a bit of a ‘crust’ by baking/frying it in a pan with a bit coconut oil.
Nutritional facts (1 serving): Energy 175 cal Protein 32.8 g Carbs 0.7 g (sugar 0.4 g) Fat 5 g (Sat. 3 g) Fiber 0.5
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