Healthy Recipes

Chicken & Asparagus Rolls

Makes 12 pastries
345 Kilojoules/83 calories per roll; 2.5g total fat; 0.5g saturated fat; 75mg sodium

Balsamic Glaze
1/2 cup balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt reduced soy sauce

Pastries
3 chicken breast fillets, about 150g each
12 spears asparagus
6 sheets filo pastry
Olive oil for brushing
1 tablespoon sesame seeds
24 basil leaves
pepper to taste

Preheat oven to 190 Degrees
Place ingredients for glaze in a saucepan and bring to the boil, reduce heat and simmer until mixture thickens to a light syrup, about 10-15 minutes. Allow to cool.

Remove any fat, skin and sinew from chicken and pound between sheets of plastic or baking paper with a mallet or rolling pin about 1cm thickness. Cut each piece into 4 strips. Trim woody ends from asparagus.

Lay 2 sheets of filo pastry on a clean dry surface. Cut filo into 4 strips, fold each strip in half lengthwise. Bruch each strip with olive oil, sprinkle with sesame seeds, and season to taste with pepper. Place a chicken strip on one end of pastry and brush with a little glaze. Place 2 basil leaves on the chicken followed by an asparagus spear. Roll up allowing pastry to work in a spiral to cover most of asparagus. Place, seam side down, on a lined or lightly oiled baking tray.

Bake for 15-20 minutes or until chicken is cooked through and pastry is crisp and brown.
Serve drizzled with remaining glaze.