14 December 2012,00:59 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Lay each piece of chicken on a hard surface and beat it with a meat hammer or a heavy rolling pin until it becomes flat and stretched out into a square shape.
  • Rub the chicken with lemon juice, salt and pepper and set it aside.
  • Mix the spinach, basil and breadcrumbs, and season to taste.
  • Place each piece of chicken on a separate piece of greased foil and spread the spinach mixture over each.
  • Roll each chicken piece separately like a Swiss roll, and then wrap the foil tightly around the pieces, securing the edges.
  • Boil some water in a pan and place a steamer basket inside it. Place the foil packets in the basket, cover and cook for about 20 minutes.
  • Check one packet to see if the chicken is done; if not, cook for a further 5 minutes.
  • Put the butter and oil in a pan, add the green onions and fry them for 2-3 minutes; add the tomato puree, sugar and seasoning, stir, and bring it to a boil.
  • Mix the cornflour with the water and add it to the sauce; simmer until it becomes thick, then take t off the stove and set it aside.
  • Unwrap each packet of chicken and cut it into 2-3 pieces.
  • Heat the sauce without allowing it to boil, and when it is heated through, take it off the stove and add the cream. Pour the sauce on a serving dish and arrange the chicken spirals on it.


  • 4 large chicken breasts, skinless, deboned
  • 1½ lemon Juice
  • salt and pepper to taste
  • 150 ml thick spinach puree
  • 50 grams fresh basil (tulsi), chopped
  • 50 grams fresh breadcrumbs to bind
  • Salt and pepper to taste

For the sauce

  • 2 tablespoon butter
  • 1½ teaspoon Cooking oil 
  • 3 spring onions, chopped
  • 150 ml thick tomato puree (commercially available)
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1½ teaspoon cornflour
  • 150 ml water
  • ½ tablespoon cream

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