Chicken Medallions with Pimento Sauce

Chicken Medallions with Pimento Sauce Directions

921 kilojoules/ 220 calories per serving 4 chicken fillets 2 tblspn freshly squeezed lemon juice 8 spinach leaves, stems removed 1 cup pimentos, drained and chopped 1 medium onion, chopped 2 tblspn tomato puree 1 tblspn natural yoghurt 4 watercress sprigs

1. Brush chicken fillets with lemon juice and cut into 4 neat rectangles. Lay 2 spinach leaves on each fillet and roll up into a sausage shape. Wrap each roll in foil.

2. Bake chicken rolls in a moderate oven for 20-25 minutes.

3. Meanwhile, make the sauce: Puree the pimentos with the onions and tomato puree until smooth. Divide sauce into two bowls. Stir the yoghurt into one bowl to make a pale pink sauce.

4. Carefully spoon equal amounts of each sauce on each plate.

5. Unwrap the chicken rolls and slice with a sharp knife. Arrange the chicken slices. Garnish with fresh watercress sprigs.