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My Chicken Roulade

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Fusion, Fusion Recipes

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
 

  • 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.
  • Heat 1 tbsp olive oil, fry the chopped onions and garlic till golden brown.
  • 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.
  • 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

  • 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.
  • 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.
  • Season the chicken, including the inside of the pocket, with salt and pepper. Keep aside for 15 minutes.
  • Take a fillet and place the soya-mince filling lengthwise and gently roll to a cylindrical roll. Secure with kitchen twine.
  • 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.
  • 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.
  • Cut into thick slices. Serve hot with burnt butter sauce, boiled green peas and cucumber salads.

For Burnt Butter Sauce

  • 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.
  • Remove from heat and whisk in the kashundi and honey until emulsified.