Chicken scaloppini

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Serves 4 : Very easy : Quick

Ingredients
4 skinless chicken breast fillets
4 slices lean back bacon
2 Tblsp chopped parsley
Juice and rind 1 lemon
1 tsp crushed garlic
1 Tblsp tomato puree

600gm new potatoes
Large head broccoli

Extra tomato puree to garnish
Hellmann’s low fat mayo

Method
Heat the oven to 180ºC.
Spray a baking tray with non-stick cooking spray.

Place the chicken fillets between 2 sheets of plastic and hammer until 5mm thin.
Blitz the parsley, garlic, rind, juice and puree to form a paste.
Spread the paste on one side of each piece of chicken.
Roll the chicken up and wrap each with a slice of bacon.
Secure with a toothpick.
Place the chicken rolls on the prepared baking tray.
Bake for about 30 minutes.
Remove from the oven and rest for 5 minutes.
Cut each scaloppini in half on the diagonal.

Meanwhile, boil, steam or microwave the potatoes and broccoli separately.
Keep warm.

Serve the scaloppini with the potatoes and broccoli.
Garnish each plate with a swirl of tomato puree and mayo.

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