Restaurant Style Chicken Roulade recipe with Cheese Sauce. A perfect recipe to impress your guests!
recipe
INGREDIENTS
Prepare Chicken Roulade:
Water .......... as required
Spinach (roughly chopped) ..........1½ cup (250g)
Cooking oil ..........3 tbsp
Onion (sliced) ..........2 medium
Garlic (chopped) ..........1½ tbsp
Carrot (julienne) ..........½ cup
Peanuts (roasted & chopped) ..........¼ cup
Red chilli crushed ..........½ tsp
Salt ..........½ tsp or to taste
Black pepper powder ..........½ tsp
Chicken fillets ..........4
Prepare Cheese Mushroom Sauce:
Cooking oil ..........2 tbsp
Garlic (chopped) ..........1½ tbsp
Mushrooms (chopped) ..........½ cup
All-purpose flour .......... 2 tbsp
Milk ..........1½ cup
Black pepper powder ..........¼ tsp
Salt ..........½ tsp or to taste
Dried oregano ..........½ tsp
Cheddar cheese (grated) ..........½ cup (100g)
DIRECTIONS
Prepare Chicken Roulade:
* In a pot,add water and bring it to boil.
* Add spinach and blanch for 3-4 mins. Strain and rinse with cold water, then set aside.
* In a wok, add cooking oil, onion and mix well.
* Add garlic, mix well and sauté until onions are translucent.
* Add carrots, blanched spinach, mix well and cook for 2-3 mins.
* Add peanuts, red chilli crushed, salt, black pepper powder, mix well and cook for 2 mins and set aside.
* On a clean cutting board, place chicken fillet and cut it from the centre.
* Place cling film and pound with the help of meat pounder.
* Add and spread prepared stuffing on chicken fillet and tightly roll the chicken into a log & wrap the rolled chicken in butter paper. Grab the ends of butter paper, roll to twist them (makes 4) and freeze for 30 mins.
* In a steamer, add water and heat it.
* Place steam grill/rack and place chicken roulades on it, cover and steam cook on medium flame for 25-30 mins.
* Remove butter paper from stuffed chicken roulades.
* In a frying pan, add cooking oil and fry chicken roulades on medium flame from all sides until golden then cut into slices, then set aside.
Prepare Cheese Mushroom Sauce:
* In a wok, add cooking oil, garlic and mix well.
* Add mushrooms and sauté for 1-2 mins.
* Add all-purpose flour and mix well for a minute.
* Add milk, whisk well and cook until sauce thickens.
* Add black pepper powder, salt, dried oregano, cheddar cheese and mix well until cheese melts.
* Drizzle cheese mushroom sauce on chicken roulades. Serve with grilled vegetables and cheese sauce!
Courtesy: Food Fusion Recipe by: Kanwal Mohsin
