Chicken and Baby Marrow Roll-Ups Recipe

A low GI chicken and baby marrow bake in a garlicky tomato sauce.



Prep Time

15 minutes

Cooking Time

30 minutes



Recipe Ingredients

For the Rolls

  • 300g bag SPAR Freshline Spinach
  • 200g SPAR Marksbury Select Feta cheese
  • 1 clove SPAR Freshline garlic, finely crushed
  • 2 SPAR eggs
  • 4 chicken fillets, roughly minced with a knife
  • 5 large SPAR Freshline baby marrows (about 600g) sliced lengthways using a vegetable peeler
  • Salt and pepper

For the Sauce

  • 1 SPAR Freshline red onion, finely chopped
  • 2 cloves SPAR Freshline garlic, finely crushed
  • 2 (410g) cans SPAR diced tomatoes
  • 1 Tbsp (15ml) SPAR honey
  • 2 Tsp (10ml) SPAR balsamic vinegar
  • Finely grated rind of a SPAR Freshline lemon
  • Salt and pepper

Recipe Method

  1. Preheat oven to 180°C
  2. For the chicken filling, blanch the spinach in boiling water and cook for 5 minutes. Drain off and squeeze out all the extra water, chop and place the spinach in a bowl.
  3. Add the feta cheese, garlic, eggs and chicken to the spinach and mix together well.
  4. Season well with salt and pepper.
  5. Take a strip of baby marrow, top with a tablespoon of chicken mixture and roll up. Continue until all the chicken mixture is finished. If your baby marrows are quite narrow, use two strips that overlap at the bottom and top to make a wide roll.
  6. For the tomato sauce, sauté the onions for 5 minutes, add the garlic and cook for another minute. Add the diced tomatoes, honey, balsamic vinegar, lemon rind salt and pepper, let it simmer for ten minutes.
  7. In a roasting dish, add the sauce. Place the filled baby marrow and spinach rolls on top of the tomato sauce with the meat facing upwards.
  8. Bake for 30 minutes.
  9. Remove from the oven, and serve with a lovely green salad and some brown rice.

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