Chicken Pasta Rolls
|Lasagna sheets/Spinach / wholemeal sheets||12|
|Grated parmesan cheese||2 Tablespoon|
|For chicken and leek filling|
|Polyunsaturated vegetable oil||2 Teaspoon|
|Chicken breast fillets||3 , cut into strips|
|Leeks||3 , finely sliced|
|Chopped fresh basil||2 Tablespoon|
|French mustard||1 Teaspoon|
|Chicken stock||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Cornflour||3 Teaspoon, blended with water|
1. Cook lasagne sheets in boiling water in a saucepan until tender. Drain and keep warm.
2. To make filling, heat oil in a frying pan over a medium heat, add chicken and leeks and cook for 4-5 minutes or until brown. Stir in basil, mustard, stock and cornflour mixture and cook, stirring, for 2 minutes.
3. Place spoonfuls of filling on lasagne sheets and roll up. Sprinkle with parmesan cheese and serve immediately.