Herb Stuffed Chicken Rolls

(SERVES 4)

• 40g 1 ½ oz/ ¾ cup white breadcrumbs
• 30 ml/2 tbsp chopped parsley
• 15 ml/1 tbsp chopped basil
• 15 ml/1 tbsp chopped thyme
• Salt and freshly ground black pepper
• 1 egg, beaten
• 4 small skinless chicken breasts
• 300 ml/ ½ pt/ ¼ cups chicken stock, made with 1 stock cube
• 15 ml/1 tbsp cornflour (cornstarch)
• 30 ml/2 tbsp low-fat single (light) cream

To serve:

• 450 g/1 1b new potatoes, scrubbed and boiled
• Garlic courgettes

Mix the breadcrumbs with the herbs and some salt and pepper. Stir in the egg to bind. Cut
each chicken breast in half lengthways with a sharp knife to make eight thinner breasts.
Spread the stuffing over each slice and roll up. Secure with cocktail sticks (toothpicks).
Place in a saucepan with the stock. Bring to the boil, reduce the heat, cover and poach for
15 minutes or until cooked through. Drain, place on warmed serving plates and remove the
cocktail sticks. Keep warm. Blend the cornflour with the cream and stir into the stock.
Bring to the boil and simmer for 2 minutes. Taste and add more seasoning if necessary. Pour
over the chicken and serve with new potatoes and garlic Courgettes.