Do something different with chicken and Bakers Mini Cheddars! Serve up with salad for a light lunch or serve up on a platter.
Ingredients
- 1 x 33 g packet Bakers mini Cheddars
- 65 ml low-fat cream cheese
- 30 ml finely chopped green spring onion tops
- 15 ml finely grated gingerroot
- 15 ml finely chopped garlic
- 5 – 10 ml finely chopped green chillies
- 2 chicken breast fillets
- lemon juice
- salt and milled black pepper
- ó an English cucumber
- 250 ml mayonnaise (about)
- Whole coriander leaves
Directions
Crush the Bakers mini Cheddars finely and mix well with the cheese, spring onion, ginger, garlic and chilli.
Halve the chicken breasts lengthwise and place each piece between two sheets of plastic.
Pound them with a small meat mallet or a rolling-pin until thin then season all with the lemon juice, salt and pepper.
Spread each piece of chicken with the biscuit mixture and roll up lengthwise. Secure with toothpicks. Grill in a griddle pan until cooked through, remove from pan and allow to cool.
To serve, slice the cucumber into ó cm slices and arrange on a serving platter. Slice the chicken rolls into thin diagonal slices and arrange 2 or more slices on each cucumber slice. Top with a dollop of mayonnaise and a coriander leaf before serving.
Makes about 18.
PS: These chicken rolls can be served as a light lunch with some spicy mayo and a green salad on the side. If you do so, reckon on one breast per person – at least.
