Chicken rolls in red chilli sauce

    Chicken rolls in red chilli sauce


    6 people made this

    About this recipe: 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.

    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

    Prep:50min  ›  Cook:30min  ›  Ready in:1hr20min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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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