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Ingredients
- 4 x Skinless, boneless chicken breasts
- 250 gm Feta cheese, crumbled
- 1 lrg Bunc fresh basil, minced Salt and freshly grnd black pepper Basil leaves for garnish
- 1/2 x Cucumber cut into 3/4cm dice
- 4 x Tomatoes, peeled, seeded and cut into 3/4cm dice
- 100 gm Pitted black olives, quartered or possibly halved Extra virgin olive oil
Directions
- Remove the fillet from the underside of the chicken breasts. Cut through horizontally from the underside of the breast almost to the top, but leave them joined, open out. Place each on non stick baking paper, cut side up. Cover with a second piece of the paper. Flatten and stretch by pounding with a rolling pin or possibly meat bat and throw away the top paper.
- Scatter with basil and feta cheese. Season with salt and pepper.
- Place the fillet down the centre where the two sides are still joined. Start from one long side and roll to a cylinder. Roll in the paper and twist the ends to a seal, then in foil and twist the ends to seal.
- Bring a pan of water to the boil. Put in the chicken and poach gently for 15 min. To test, a metal skewer when inserted feels hot when withdrawn.
- Remove, unwrap and slice crossways on the diagonal.
- Heat a little extra virgin olive oil, toss in the cucumber, tomato and olives. Hot through.
- To serve: Place a sliced pinwheel in a semi circle to one side of a hot plate. Press the salad lightly into a 6cm pastry cutter on the empty side of the plate and remove the cutter.
- Drizzle a little hot oil onto the plate and add in a few light twists of the pepper mill onto it. Garnish with a sprig of basil leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 833g | |
| Calories 1796 | |
| Calories from Fat 1393 | 78% |
| Total Fat 156.06g | 195% |
| Saturated Fat 51.87g | 207% |
| Trans Fat 0.06g | |
| Cholesterol 330mg | 110% |
| Sodium 2925mg | 122% |
| Potassium 1261mg | 36% |
| Total Carbs 20.66g | 6% |
| Dietary Fiber 3.2g | 11% |
| Sugars 17.17g | 11% |
| Protein 80.57g | 129% |
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