If you love beetroot, try this great chicken recipe. It’s so simple but looks complex enough to really impress your friends and family.
- 4 Supremes of Chicken200g Sweetfire Beetroot
- 1 Clove of garlic
- 20ml Balsamic Vinegar
- 20ml Honey
- Black Pepper Salt
- 1 Egg White
- For the Dressing:
- 80g Sweetfire Beetroot
- ½ tsp Balsamic Vinegar
- 1tsp olive oil
Place the chicken breasts between 2 large pieces of cling film and batten out with a rolling pin until very thin.
Place all the other ingredients in a processor and blend until very smooth but quite thick.
Spread the beetroot paste over the chicken breasts, just enough to cover.
Roll up the chicken, using the cling film to help keep the roll tight.
Wrap each chicken roll in a piece of cling film like a sausage, and tie the film at both ends.
Fill a pan with water, bring to the boil and poach the chicken rolls for 15-20 minutes. Remove from the pan and chill until completely cold.
To make the dressing, puree the beetroot in a food processor, add the balsamic vinegar to taste and a little olive oil to adjust to a spooning consistency.
To serve, square off the ends of each roll and cut in half at an angle. Stand the chicken on a plate with a baby leaf salad and the beetroot dressing.