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HERBED CHICKEN AND MUSHROOM KEBABS serves 4
2 boneless, skinless chicken breasts
500g fresh whole mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soak in water, pat dry
Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix
the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken
into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms,
and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken
and mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the
marinade.
CREAMY CHEESY CHICKEN PARCELS serves 2
1 lean skinless chicken breast
2 our tortilla wraps
75-100g reduced fat cream cheese
100g fresh baby spinach leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
Grill the chicken till it’s cooked through (6-8 minutes).
Remove it from the grill, let it cool, and cut it into strips.
Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry with
kitchen paper.
Mix the cream cheese and spinach in a bowl, then fold in the chicken strips.
Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the
wraps up, and warm the lled wraps on the grill for 2-3 minutes.
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