Chicken Roulade with Spicy Peanut Sauce

Name: Chicken Roulade with Spicy Peanut Sauce
Total time: 3300 s
Yield: 4 nos
Cuisine: Indian
Ingredients: 2 boneless skinless chicken breasts; 2 cups spinach, chopped; 5 mushrooms, chopped; 2 large garlic, minced; 4 slice Edam cheese; 4 slice chicken ham; 1 tbsp olive oil; salt and pepper as per taste; 1 egg; 2 cups breadcrumbs; 1 tsp paprika / chilli powder; As needed Oil for frying; As needed Plastic wrap

Inish Issac @InishKitchen

#Recipeticklers #mysteryweek
This dish was amazing and so much flavor. While there are all kinds of options for chicken roulade fillings, spinach & mushroom tends to be a favorite along with cheese filling accompanied with Spicy peanut chutney.

Inish Issac @InishKitchen

Saved

Ingredients

55 minutes

4 nos

2boneless skinless chicken breasts
2 cupsspinach, chopped
5mushrooms, chopped
2large garlic, minced
4 sliceEdam cheese
4 slicechicken ham
1 tbspolive oil
salt and pepper as per taste
1egg
2 cupsbreadcrumbs
1 tsppaprika / chilli powder
As neededOil for frying
As neededPlastic wrap

Saved

Steps

55 minutes

1

Procedure for Chicken Roulade: Wash the chicken breast and carefully slice through your chicken breasts horizontally just until you've almost got 2 breast halves.
2

Gently pound with a meat mallet the breasts to flatten them as shown in the picture. Sprinkle salt and pepper on the pieces.
3

In a sauce pan heat olive oil, add the minced garlic and sauté for a minute. Add the mushroom and cook until the water evaporates. Add spinach, salt, pepper and cook it for a few minutes. Allow it to cool down. Tip: runny mixture will hold inside the chicken roll
4

It will be more easy to roll the chicken on plastic sheet. Spread the cling plastic wrap on your work table. Place a slice of chicken breast, top it with cheese slice, ham and spoon in the spinach mixture.
5

With the help of the plastic wrap roll the breast piece into tight rolls and seal the edges with knots. Place it in fridge for couple of hours for the breast rolls to set firm.
6

Beat 1 egg with salt to taste and set the breadcrumbs with paprika. Adding paprika will give nice colour to the crust. Dip each chicken roll in the egg, then roll in crumbs, turning to coat thoroughly. Allow it to rest. This way you can do prepare it in advance and store it in fridge.
7

Heat oil in a pan and carefully place the breast log for frying. Fry until golden brown from all the sides and crispy. Drain and set aside.
8

Procedure for Spicy Peanut Sauce: Coarse ground the peanut.
9

In a saucepan boil the coconut milk along with minced ginger. Add the curry paste and cook until the sauce gets thickened.
10

Add the ground peanut, lime juice and chilli sauce. Add water as required to form a thick sauce. when the sauce is ready, you will see the coconut oil coming up.
11

Slice the Roulade and spread the sauce over it.