Green Crusted Roulade

Prep time: 25 minutes Cooking time: 20–25 minutes

Serves: 4

2 large boneless, skinless chicken breasts

A few strips of bacon

1 Knorr seasoning cube

Salt and pepper, to taste

1 teaspoon turmeric

¼ teaspoon chili powder

2 tablespoons margarine

½ lime, juice

1 cup broccoli, steamed and finely diced

1¼ cups cheddar cheese, shredded

2 tablespoons mozzarella cheese, grated

100g parsley

150g breadcrumbs

1 egg, beaten

1. Melt the margarine in a small pan. Add the turmeric, chili powder, lime juice, and Knorr seasoning cube. Mix well and set aside.

2. Cook the bacon over low heat until crispy. Once cooled, chop it roughly.

3. Slice the chicken breasts in half lengthwise to create thin pieces. Place them between cling film and gently pound to an even thickness of ¼ inch.

4. Brush the chicken with the Knorr mixture. Layer the cheese, broccoli, and bacon over the middle of each piece. Roll the chicken tightly, tucking the stuffing as you go. Brush the outside with the Knorr mixture.

5. Grind parsley and breadcrumbs together in a food processor. Dip each roulade in beaten egg, then coat in the breadcrumb mixture.

6. Place the roulades seam-side down in a greased baking dish. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes. Serve hot.