Roll Of Lemoned Chicken


  • 1 small chicken, boned
  • 0.22 pounds of low-fat cheese
  • 1/2 red pepper
  • 1 onion girl
  • 2 green onions
  • 1 lemon squeezed
  • 1 clear hard egg
  • 0.66 pounds of spinach
  • Vegetable broth, quantity needed
  • Thyme, tarragon, parsley to taste, salt and pepper

Servings: 4 servings (0.40 pounds per serving)


Spread the chicken, season and sprinkle with the lemon juice. Let stand for 30 minutes. In addition, sprinkle the chopped spinach, red pepper, onion and green onion in salted water. Once these vegetables are cooked, pass them through a sieve and separate the broth. Process the cheese in a process or in the blender with a splash of skim milk and add to the vegetables along with the chopped egg. Correct the salt and add pepper. The chicken is stuffed with this preparation. Form rolls, tie with a resistant thread or fix well with toothpick. Boil the chicken for 1 hour in the stock of vegetables that was reserved adding also the aromatic herbs. After that time, let cool and cut into slices. Serve with a vegetable garnish.

Nutritional Summary

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