Chicken Roulade with Fusion Twist
Transform ordinary chicken breasts into quick chicken roulades stuffed with vegetables and coated with cashew nuts.
Servings: 2 people
Calories: 393kcal
Ingredients
- 2 boneless chicken breasts
For marination:-
- 3 tbsp Curd
- 1 tbsp Ginger Garlic paste
- Salt to taste
- 1 tbsp Mustard Oil
- 1 tsp Red Chilli Powder
- Black pepper to taste
For stuffing:-
- 1 tbsp Vegetable oil
- 1 Onions
- 1 Capsicum
- 1 Carrot
- 10 Canned baked beans
- Salt to taste
- 1 tsp Soya sauce
- 1 tsp Red chili sauce
- 1 tsp Vinegar
- Black pepper to taste
For outer coating:-
- 4 tbsp Cashewnut
- Salt to taste
- 1/4 tsp Red Chilli Powder
Instructions
- Cut the chicken breast into butterfly cut and flatten it with the kitchen hammer.
For marination:-
- In a bowl add all the ingredients of marination, mix well. Marinate the chicken for 15-20 minutes.
For stuffing:-
- Heat oil in a pan, add all the veggies and saute for a minute. Add sauces, salt and pepper powder, mix well.
- Let it cool.
- Take the marinated chicken breast, place stuffing and roll it tightly.
- Now roll in foil paper and seal it.
- Bake in preheated oven at 180°C for 15 minutes. ( Flip the Roulade after 8 minutes for even baking).
- Take out from the oven and remove the foil paper.
- Mix all the ingredients of outer coating and spread on a plate.
- Roll the Roulade in cashew mixture.
- Cut the Roulade into the round.
- Garnish with barbecue sauce, mint mayo sauce, sauteed veggies, caviar and baked spiral.
