Yield: 4 servings
Measure | Ingredient |
---|---|
100 grams | Soft white breadcrumbs; (31/2 oz) |
2 \N | Shallots; finely diced |
2 \N | Red chillies; finely diced |
60 millilitres | Fresh coriander; finely chopped |
\N \N | ; (4tbsp) |
2 \N | Stalks lemon grass; finely chopped |
15 millilitres | Blue Dragon Thai Fish Sauce; (1tbsp) |
15 millilitres | Light soya sauce; (1tbsp) |
30 millilitres | Melted butter; (2tbsp) |
1 \N | Lime; juice and rind of |
1 \N | 500 g pack Waitrose Boneless and Skinless |
\N \N | ; Chicken Thigh Fillets |
12 \N | Rashers Waitrose Smoked Rindless Streaky |
\N \N | ; Bacon |
In a large bowl, mix together all the ingredients, except the chicken fillets and bacon.
Wrap each fillet in cling film and beat gently with a rolling pin to an even thickness so it is large enough to fill and roll.
Place a little stuffing in the centre of each piece of chicken, roll up and wrap with two rashers of bacon, securing with a cocktail stick.
Place the chicken roulades in a lightly oiled roasting tray in a preheated oven 200øC, 400øF, gas mark 6, for 20-25 minutes or until thoroughly cooked.
Converted by MC_Buster.
NOTES : We've combined authentic Thai ingredients including chilli, coriander, lemon grass and lime to create a delicious stuffing for chicken pieces. Serve the roulades with stir-fried vegetables tossed in hoi-sin sauce.
Converted by MM_Buster v2.0l.