Thai-style chicken roulades

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.

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