Chicken Roulade with Orange Vinaigrette Salad
 
 
Serves: 2
Ingredients
Chicken Roulade
  • 2 pc Chicken breast, halved and butterfly
  • 1 pc Chicken ham, finely chopped
  • 2 no Button Mushroom, finely chopped
  • 4 g Leek, finely chopped
  • 4 g Spring onion, finely chopped
  • 1 ½ tbsp Cream
  • 1 tbsp Parmesan cheese
  • pinch Salt
  • pinch Pepper
Orange Vinaigrette Salad
  • 1 bowl Mixed leave salad
  • Handful Rockets
  • 8 Cherry tomatoes
  • 1 Orange, cut into segments
  • Orange Vinaigrette
  • 40 g Orange juice
  • 4 g Sunkist orange *optional
  • 8 g Red wine vinegar
  • 16 g Honey
  • Pinch Salt
  • Drop Balsamic reduction
  • Drop Lemon juice
Instructions
Chicken Roulade
  1. Heat pan with a little oil, saute ham, add mushroom followed by leek and spring onion. Season with a little salt and black pepper.
  2. Butterfly chicken breast and pound well. Season with salt and pepper. Roll up with filling and wrap with cling film.
  3. Steam for 12 minutes or until cooked. Let it cool. Remove the cling film.
  4. Heat oil in a pan, pan fry chicken roulade till brown. This is just for a little colour at the outer layer, so it should only take a couple of minutes.
  5. Let it rest, cut and serve with Orange Vinaigrette Salad
Orange Vinaigrette Salad
  1. Soak salad leaves and rockets in icy cold water.
  2. Coat cherry tomatoes with olive oil and salt and slow roast for 30 - 45 minutes or until soft.Or you can just use the tomatoes fresh as it is, just cut into halves.
  3. For the orange vinaigrette, mix together all the ingredients. Marinate orange segments in dressing for a while.
  4. Serve salad with dressing, orange segments and tomatoes.
Recipe by Swee San's Kitchen at https://thesweetspot.com.my/chicken-roulade-with-orange-vinaigrette-salad/

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