Chicken and vegetable omelette rolls
Poaching is a great way of cooking chicken. The liquid keeps the meat moist and tender. If you are short on time, use a barbecued chicken instead, with the skin removed.
Ingredients
2 × 200 g (7 oz) boneless, skinless chicken breasts, trimmed
8 eggs
1 tbsp sesame seeds
100 g (3½ oz) snow peas (mangetout), cut into matchsticks
1 small cucumber, cut into matchsticks
1 small carrot, cut into matchsticks
Method
Step 1
Arrange the chicken breasts in a single layer in a large shallow saucepan. Add enough cold water to cover by about 3 cm (1¼ in). Bring to a very slow simmer, then cook over low heat for 10 minutes. Turn the heat off and allow the chicken to cool in the cooking liquid.
Step 2
To make the soy and sesame dressing, combine the ingredients together in a bowl and set aside. Finely shred the cooled chicken, pour over the dressing and gently toss to coat the chicken.
Step 3
Preheat the grill (broiler) to medium. Whisk the eggs and 1 tablespoon water together in a bowl.
Step 4
Heat a lightly oiled 20 cm (8 in) non-stick frying pan over medium heat. When the pan is hot, pour in one-sixth of the egg mixture and swirl it around the base and side, then quickly remove from the heat and sprinkle with some of the sesame seeds. Put the pan under the grill for about 1 minute, or until the omelette is lightly browned. Slide the omelette onto a large plate and cover with foil to keep warm. Repeat with the remaining egg mixture and sesame seeds to make six omelettes in total.
Step 5
Divide the chicken, snow peas, cucumber and carrot among the omelettes, then fold in the sides to enclose the filling. Serve with a green salad.
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