A healthy recipe that goes hand-in-hand with the cancer prehabilitation regime.

These bite-sized breaded chicken and asparagus rolls are great for providing energy, protein and vitamins to those with a loss of appetite. The addition of asparagus in this recipe not only lends a dash of colour to the dish, but also boosts vitamin content as it is rich in folate, antioxidants, iron and potassium. This is also a fun recipe to enjoy with your family — everyone can help to roll the chicken up!

Ingredients
- 4 chicken breasts, 100g each
- 2 sheets of seaweed, cut in half
- 4 stalks of asparagus, trimmed and blanched
- 1 egg, whisked
- 6 tbsp Nestum
- 4 tbsp low-fat mayonnaise
- 2 tbsp peanut butter
- 2 tbsp oil
- ½ tsp salt
- ½ tsp ground black pepper
Method
- Using a sharp knife, butterfly the chicken breasts to approximately 0.5mm thickness. Season with salt and pepper.
- Place a sheet of seaweed on top of each chicken breast.
- Place a stalk of asparagus in the centre, and roll the chicken into a wheel (like a Swiss roll).
- Dip chicken roll in egg mixture and coat it with Nestum evenly. Secure the roll with a toothpick.
- Heat up oil in a non-stick pan and pan-fry chicken roll until cooked. Remove from heat.
- In a mixing bowl, combine mayonnaise and peanut butter until well-mixed.
- To serve, slice chicken rolls into bite-sized pieces, with peanut mayonnaise on the side.
Recipe by CGH Department of Dietetic & Food Services.
Eating right aids the fight