Yield: 4 servings
|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.