Chicken rolls in red chilli sauce
Chicken breasts are pounded thin, then rolled with ham and mushrooms, before being pan-seared and baked to perfection. Serve with the delicious orange and red chilli sauce.
Ingredients
Makes: 6 roulades
- 1/4 onion
- 1 clove garlic
- 2 teaspoons vegetable oil
- 4 cloves garlic, finely chopped
- 250g mushrooms, sliced
- 2 teaspoons finely chopped fresh coriander
- 6 (150g) skinless, boneless chicken breast fillets, pounded 7.5mm thick
- 225g thinly sliced ham
- 2 teaspoons vegetable oil
- 475ml water
- 5 fresh red chillies, stemmed and seeded or to taste
- 450g tomatoes, seeded and chopped
- 2 teaspoons vegetable oil
- 125ml orange juice
- 1/2 teaspoon dried oregano
- salt to taste
Method
Prep:50min ›
Cook:30min ›
Ready in:1hr20min
- Preheat oven to 180 C / Gas 4. Place the onion quarter and garlic clove in a small tin; place in the oven to roast as oven comes to temperature. Remove once golden.
- Meanwhile, heat 2 teaspoons vegetable oil in a frying pan over medium heat. Stir in finely chopped garlic and cook for about a minute until golden brown and fragrant. Pour in mushrooms and cook for a minute or two until the garlic flavour has infused the mushrooms and they are no longer soggy. Stir in the coriander, then remove from heat.
- Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the centre of the chicken breast, then cover with the ham. Roll into a firm cylinder and secure with cocktail sticks.
- Heat 2 teaspoons of vegetable oil in a frying pan over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven and cook until they reach an internal temperature of 70 degrees C, 15 to 20 minutes.
- While the chicken is baking, bring the water to the boil and blanch the red chillies until softened, about 30 seconds. Place into a liquidiser, along with the tomatoes, roasted onion and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
- Heat 2 teaspoons of vegetable oil in a frying pan over medium heat. Pour in the pureed sauce and bring to the boil. Pour in the orange juice, season with oregano and salt to taste. Return to a boil, then reduce heat to medium and simmer for 5 minutes.
- To serve, remove the cocktail sticks from the chicken rolls and slice each into 3 or 4 slices. Arrange onto dinner plates and bathe with sauce.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (2)
I didn't have a meat mallet and I was kind of lazy so I didn't pound the chicken enough. I would recommend pounding the chicken very thin, slicing the mushrooms and ham very thin to make prettier chicken rolls. Also, I only had three chicken breasts but I used the same amount of all the rest of the ingredients and I'm glad I did because the sauce and fillings are wonderful. - 11 Jan 2009 (Review from Allrecipes US | Canada)
I gave it 4 stars overall... The sauce is a fabulous 6 stars, but the stuffing is about a 3. All I could find for the chilies were dried ones, but I still destemmed, and emptied the seeds as much as possible, and still boiled them for about 30 seconds. I think this is a great recipe for three chicken breasts, and if you're going to make six, double up on the stuffing and really stuff those breasts!! I'll probably make it again, it just takes a lot of time to prepare. Thank you for sharing! - 16 Jan 2011 (Review from Allrecipes US | Canada)