Description

CHICKEN, BACON AND SPINACH ROLL
Ingredients provided:
• Chicken fillet
• Spinach leaf
• Bacon strips
• Cream cheese
• Potatoes and salad dressing (if selected)
• Cabbage and carrot (if selected)
Equipment required:
• Strong plastic bag
• Toothpicks or butcher’s string
• Chopping board
• Dish towel
• Rolling pin
• Frying pan with lid
• Sharp knife
• Pot for cooking potatoes (if using)
• Bowls for salads (if using)
Instructions:
• Boil the potatoes (if using) and let cool.
• Skin and cut the potatoes and toss with dressing in a bowl. Keep aside.
• Peel carrot and grate.
• Finely slice or grate the cabbage.
• In the second bowl, mix some vinegar or juice with a little sugar and toss with the carrot and cabbage salad.
• Place the dish towel on a sturdy surface and place the chopping board on top of the towel.
• Place the chicken fillet in the strong plastic bag onto the chopping board. Now beat the chicken with the rolling pin to flatten it to about 1,5 cm thickness. Don’t overdo it, or it will break apart.
• If you are using butcher’s string, place some pieces onto the chopping board.
• Place the bacon strips side by side on the chopping board, over the string.
• Remove chicken from the plastic bag and place on top of the bacon.
• Season with salt and pepper and spread the cream cheese onto the chicken.
• Now tear the spinach and arrange on the cream cheese.
• Roll up the whole thing and secure with toothpicks or the string.
• Heat some oil in the frying pan and add the chicken roll to the pan. Cover and cook on medium heat 25-30 minutes, turning occasionally to cook all sides. (Meat thermometer should read 74°C.)
• Serve with potato salad and coleslaw.