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