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Baked Chicken and Corn Roulade
This roulade was baked in the oven, making it a healthier choice than frying. I only made one roulade and ate the filling on it's own with salad the next night.
: 30 minutes
: 45 minutes
For the roulade
1 clove garlic, minced
½ tbsp plain flour
6 tbsp milk (you can use skim)
Small egg yolk, beaten
2 small egg whites
For the filling
125 g cooked chicken breast
½ medium leek
½ tbsp dry white wine
210 g can creamed corn
35 g cheese, grated
½ tbsp chives
For the roulade
Preheat the oven to 180°/160° fan forced.
Using a small Swiss roll tray, line it with some baking paper, or else double the recipe and use a normal Swiss roll tin.
Melt about a tsp of butter and the garlic in a frypan over a medium heat.
Stir in the flour and keep stirring for about a minute.
Take the pan from the heat and gradually add the milk. Return to the heat and continue stirring until the mixture boils and then thickens.
Remove from the heat and allow to cool slightly. Mix in the egg yolk and a bit of salt.
Beat the egg whites until soft peaks form. Gently fold these into the milk mixture but do not over stir.
Pour the roulade mixture onto the tin and bake for 15 to 20 minutes or until it is lightly browned.
While this is cooking, prepare the filling.
For the roulade filling
Cook the leek and garlic in a bit of oil for about 5 minutes, and add the shredded chicken and white wine.
Add the creamed corn, grated cheese, chives and some pepper to taste, and stir until it is warmed through.
Turn the cooked roulade out of the tin onto some damp paper towel, or tea towel.
Carefully take off the baking paper, taking care not to break the roulade.
Spread the filling over the roulade.
Roll it up from the short end into a Swiss roll shape.
Carefully put it back on the baking paper, or use new baking paper, with the open side at the bottom.
Bake for another 10 - 15 minutes or until it is heated through.
I served it with my sliced curried rice loaf.
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