Recipes

CHICKEN AND LEEK ROLLS
  • Ingredients
  • 1 full load spinach pasta made into lasagna sheets
  • 2 tablespoons grated freshParmesan cheese
  • 2 teaspoons vegetable oil
  • 3 leeks, finely sliced
  • 3 chicken breast fillets, cut into thin strips
  • 1/2 cup chicken stock
  • 3 teaspoons cornflour blended with
  • 2 tablespoons water
  • 1 teaspoon Dijon-style mustard
  • 2 teaspoons chopped fresh basil freshly ground black pepper
Directions
  1. Make and cook lasagna sheets al dente in boiling water in a large saucepan until tender
  2. Drain, set aside and keep warm
  3. For filling, heat oil in a large frying pan and cook leeks and chicken, stirring, for 4-5 minutes or until chicken is brown
  4. Stir in stock, corn flour mixture, mustard and basil and cook, stirring, for 2 minutes longer
  5. Season to taste with black pepper
  6. Place spoonfuls of filling on lasagna sheets, roll up, top with Parmesan cheese and serve immediately.


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