Chicken Roulade

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MARINATION
Chicken steak filet flattened-8
Worcestershire sauce 1/2 cup
Soya sauce 1/4cup
Vinegar 3-4 tbs
Red chili crushed 2tbs
Black pepper powder 1tsp
Salt 2tsp
Tumeric powder 1/2tsp

Flatten steaks and marinate with spices for at least 8 hours.

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STUFFING
Corn 1cup
Cheese Sauce1 1/2cup
Spring onions 1 cup
Green garlic 4-5 tbs
Carrots 3
Salt and pepper

Chop all the ingredients of stuffing or whiz them in the food processor and season it with salt and pepper, add in the cheese sauce, and it done. Set aside till you’re ready to stuff the chicken.

 

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Put some of the stuffing on each flattened filet and roll it like a swiss roll and wrap in aluminium foil, tie a thread around them to keeo the foil from opening and the chicken in shape, and set asidewhile you boil a pot of water.

 

 

 

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Boil these wrapped roulades in water for 40 mins.
Take out and let rest for a while.

 

 

 

 

 

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Then pour a little oil in a pan and pan fry till colored on all sides.

 

 

 

 

 

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Slice 2inch pieces diagonally and serve it on the bed of  Mushroom Sauce sprinkled with fresh coriander.

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