Chicken Fingers With Brussels Sprouts Recipe
Recipe information
Make Chicken Fingers With Brussels Sprouts in just 1h . Mary’s Chicken Roulade, Brussels Sprouts, Pea Puree, Carrot Sweet and Sour Sauce
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Ingredients
Chicken Roulade
Brussels Sprouts
Pea Puree
Carrot Sweet and Sour Sauce
Prepare Chicken Roulade
1. Prepare the Chicken
Preheat the oven to 375°F (190°C). Slice the chicken breasts horizontally but not completely through to create a pocket. Season with salt and pepper.
2. Stuff the Chicken
In a bowl, mix spinach and cream cheese. Fill each chicken breast with the mixture and secure with toothpicks.
3. Bake the Chicken
Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes until cooked through.
Prepare Brussels Sprouts
4. Roast Brussels Sprouts
Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20-25 minutes until tender.
Prepare Pea Puree
5. Cook Peas
In a saucepan, bring vegetable broth to a boil. Add frozen peas and cook for 2-3 minutes until tender.
Prepare Carrot Sweet and Sour Sauce
7. Make the Sauce
In a saucepan, combine chopped carrots, apple cider vinegar, honey, soy sauce, and water. Simmer for 15 minutes until carrots are soft. Blend until smooth.
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