Mary’s Chicken Roulade, Brussels Sprouts, Pea Puree, Carrot Sweet and Sour Sauce

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.

Prepare the Chicken

In a bowl, mix spinach and cream cheese. Fill each chicken breast with the mixture and secure with toothpicks.

Stuff the Chicken

Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes until cooked through.

Bake the Chicken

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.

Roast Brussels Sprouts

In a saucepan, bring vegetable broth to a boil. Add frozen peas and cook for 2-3 minutes until tender.

Cook Peas

Transfer peas to a blender, add butter, salt, and pepper. Blend until smooth.

Blend Peas

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.

Make the Sauce

chicken breasts

spinach

chicken fingers with brussels sprouts

Recipe information

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