Savoury Swiss Roll

Name: Savoury Swiss Roll
Total time: 45 min
Yield: 6
Ingredients: 3 eggs (separated); 1 teaspoon lemon juice; 1 teaspoon Corn starch; 0.875 cup milk; 3 tablespoons tomato puree; 0.125 cup butter; 4 Chicken thigh (boned and skinned, meat diced); 2 cloves garlic (finely chopped); 0.5 bunch parsley (finely chopped)

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Health Score:

8,7 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

228

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	228 kcal	(11 %)
Protein	22.59 g	(23 %)
Fat	13.42 g	(12 %)
Carbohydrates	3.3 g	(2 %)
Sugar added	0 g	(0 %)
Roughage	0.25 g	(1 %)

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more nutritional values

Vitamin A	154.61 mg	(19,326 %)
Vitamin D	1.68 μg	(8 %)
Vitamin E	2.93 mg	(24 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.34 mg	(31 %)
Niacin	7.48 mg	(62 %)
Vitamin B₆	0.36 mg	(26 %)
Folate	30.1 μg	(10 %)
Pantothenic acid	1.08 mg	(18 %)
Biotin	1.15 μg	(3 %)
Vitamin B₁₂	1.1 μg	(37 %)
Vitamin C	4.58 mg	(5 %)
Potassium	297.18 mg	(7 %)
Calcium	56.71 mg	(6 %)
Magnesium	25.39 mg	(8 %)
Iron	1.26 mg	(8 %)
Iodine	38.18 μg	(19 %)
Zinc	1.58 mg	(20 %)
Saturated fatty acids	5.3 g
Cholesterol	205.57 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

egg milk garlic parsley

Ingredients

for

servings

Ingredients: 3
eggs (separated); 1 teaspoon
lemon juice; 1 teaspoon
Corn starch; ⅞ cup
milk; 3 tablespoons
tomato puree; ⅛ cup
butter; 4
Chicken thigh (boned and skinned, meat diced); 2 cloves
garlic (finely chopped); ½ bunch
parsley (finely chopped)

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Product recommendation

Vegetarian Roulade ... Use mozzarella and wilted spinach as a filling instead of the chicken

Preparation steps

Preheat the oven to 180°C (160 fan) | 350°F | gas 4.

Whisk the egg whites and lemon juice in a clean bowl to stiff peaks.

In a separate bowl, whisk together the cornflour, milk, tomato puree and egg yolks until thoroughly combined. Fold carefully into the egg whites with a metal spoon.

Line a baking tray with greaseproof paper and spoon the mixture onto the tray, spreading it evenly. Cook for 5-10 minutes, until set and golden.

Meanwhile, heat the butter in a pan and sauté the chicken and garlic until golden. Stir in the parsley and season.

When the sponge is cooked, leave to cool. Spread the chicken over the sponge, then use the greaseproof paper to roll into a log shape. Slice and serve with salad.