My Chicken Roulade

Bored with grilled chicken?

Fancy whipping up a restaurant grade dinner in the cosy comfort of your kitchen ?

If yes, my chicken roulade are a must try. ‘Pockets’ carved out in succulent chicken breasts stuffed with delectable delights. What you choose to hide in the pocket is constrained by nothing other than your imagination – cheesy spinach, crumbled sea bass, roasted veggies or do you prefer prawn mince instead in a fiery Thai red sauce ?

I choose a healthy option for this one – soya mince and peas cooked Indian style with onion, ginger and garlic, finished off with fresh coriander in abundance.

And yes, my guests did request for my recipe before leaving.

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My Chicken Roulade

My Chicken Roulade. Chicken breasts stuffed with soya mince and peas cooked with onion, ginger and garlic. Finished with loads of fresh coriander.

Course

Main course, Side dish

Cuisine

Fusion, Fusion Recipes

Prep Time

20 minutes

Cook Time

45 minutes

Servings

Ingredients

For Soya Keema

• 100 g soya mince
• 1/2 cup green peas
• 1 small potato small cubed
• 2 big onions finely chopped
• 3-4 cloves garlic finely chopped
• 3-4 green chillies finely chopped
• 1/4 cup coriander leaves finely chopped
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1.5 tbsp olive oil
• salt to taste

For Chicken Roulade

• 2 chicken breasts
• 2 tsp black pepper powder freshly ground
• 1/2 tsp salt
• olive oil for cooking

For Burnt Butter Sauce

• 1 tbsp butter
• 2 tsp kashundi
• 1 tsp honey

For Garnish

• 1/2 cup green peas bolied in salted water and drained
• few slices of fresh cucumber
• lemon wedges

Course Main course, Side dish Cuisine Fusion, Fusion Recipes Prep Time 20 minutes Cook Time 45 minutes Servings Ingredients For Soya Keema 100 g soya mince 1/2 cup green peas 1 small potato small cubed 2 big onions finely chopped 3-4 cloves garlic finely chopped 3-4 green chillies finely chopped 1/4 cup coriander leaves finely chopped 1 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1.5 tbsp olive oil salt to taste For Chicken Roulade 2 chicken breasts 2 tsp black pepper powder freshly ground 1/2 tsp salt olive oil for cooking For Burnt Butter Sauce 1 tbsp butter 2 tsp kashundi 1 tsp honey For Garnish 1/2 cup green peas bolied in salted water and drained few slices of fresh cucumber lemon wedges

Instructions

1. Soak soya mince in warm salted water for 20 odd minutes. Squeeze the water, wash twice or thrice in water, squeeze well and keep aside.
2. Heat 1 tbsp olive oil, fry the chopped onions and garlic till golden brown.
3. Add the chopped tomatoes, cubed potatoes, ginger paste, cumin powder, coriander powder, turmeric powder, chopped green chillies, a sprinkle of salt and cook over a medium flame till oil is released and potato is tender.
4. Throw in the peas and soya mince and cook over a low flame for 10-15 minutes. Season with salt and if you prefer, just a dash of sugar. Finish with coriander leaves. Allow to cool.

For Chicken Roulade

1. Wash and clean the chicken breast pieces and pat dry. Take a paring knife and carefully carve a horizontal slit along the side of the thicker end of the breast, gradually widening the slit into a pocket by running the knife around. (Take special care that you do not cut through to the other side of the chicken breast). Clean the inside of the pocket.
2. Wrap a chicken breast in a cling film, flatten with a mallet. (Feel free to use a rolling pin in case you don’t have a mallet). Repeat for all the breast pieces.
3. Season the chicken, including the inside of the pocket, with salt and pepper. Keep aside for 15 minutes.
4. Take a fillet and place the soya-mince filling lengthwise and gently roll to a cylindrical roll. Secure with kitchen twine.
5. Brush the filled pockets with olive oil. Heat a greased frying pan, sear the chicken pockets, one side and then the other, till lightly browned.
6. Reduce heat and cook with lid on till the pockets are just cooked, about 5 minutes. (A skewer inserted into the thickest part of the chicken should come out clean). Give it a standing time of 5 minutes.
7. Cut into thick slices. Serve hot with burnt butter sauce, boiled green peas and cucumber salads.

For Burnt Butter Sauce

1. Heat the butter in a small saucepan or skillet over medium heat. Once the butter has melted, begin whisking and continue cooking until it becomes light brown and smells nutty, about 3-4 minutes.
2. Remove from heat and whisk in the kashundi and honey until emulsified.

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