CHICKEN ROLLS WITH CAPSICUM

Combine your ricotta with 2 chopped spring onions and 1 tsp of garlic .
Set aside .
Place 1 red capsicum on a lined baking tray and place in the oven on 250 deg C .
Bake until the skin blisters and blackens .
Then place in a plastic bag till it is cool enough to handle .
Then peel and cut into thin strips ..
Set aside .
Slice chicken fillets in half , flatten the fillets with a mallet .
Spread the cheese mix over the chicken
Then top with a layer of prosciutto and a green leaf mix .
Place the capsicum at one end and roll up to enclose .
Wrap any left over prosciutto around the fillet .
Tie with string at intervals .

 

Lightly spray a pan with cooking oil and fry the rolls over a medium heat for 5 minutes until browned .

Add the sauce to the pan and simmer over a low heat for 15 minutes or until the chicken is cooked through .

Serve with green beans and remaining sauce from the pan .

 

Serve individual fillets over celeriac mash with beans or sliced with whole beans

 

THE SAUCE

To make sauce , place 185ml of beef stock in a pan along with 1 dsp of soy sauce , 2 tbs of red wine  and 1 dsp of

wholegrain mustard in a pan and stir to combine .

Blend 2 tsp of cornflour with a little water and stir into mixture to thicken .