Chicken and Sage Roulades

Trim off the bottom stem of the sprouts, drain the tomatoes and cut into strips. Rinse and drain the sage leaves. Put the sprouts in a bowl and tomatoes and sage leaves on a plate.

• 5.3 oz Brussels sprouts
• 1.8 oz Tomatoes, sun-dried, in oil
• 6 leaves of Sage, fresh (~ 0.1 oz)

Season the chicken cutlets from both sides with salt and cayenne pepper. Top with the tomatoes and sage leaves, roll up tightly and pierce the ends with a toothpick to prevent them from falling apart.

• 7.1 oz Chicken breast cutlets
• Salt
• ¼ tsp Cayenne pepper

Heat the oil in a non-stick frying pan over medium heat. Fry the rolls until golden brown all over. Turn frequently. Make sure the chicken is fully cooked.

• 2 tsp Canola oil

Fry the brussels sprouts for approx. 2-3 minutes. Add the cream, thyme and let simmer for approx. 2-3 minutes. Season with salt and pepper.

• 1⁄3 cup Whipping cream
• 1 tsp Thyme leaves, dried
• Salt
• Black pepper

Serve the chicken with your sauce.

Enjoy your meal!