Thai-style chicken roulades
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Soft white breadcrumbs; (31/2 oz) |
| 2 | Shallots; finely diced | |
| 2 | Red chillies; finely diced | |
| 60 | millilitres | Fresh coriander; finely chopped |
| ; (4tbsp) | ||
| 2 | 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 | Lime; juice and rind of | |
| 1 | 500 g pack Waitrose Boneless and Skinless | |
| ; Chicken Thigh Fillets | ||
| 12 | Rashers Waitrose Smoked Rindless Streaky | |
| ; Bacon | ||
Directions
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.