Tuesday, 26 February 2013

Chicken Roulade with herb Coulees

Chicken breast boneless
1 no
Cottage cheese
50 gm
4 no
Haricot beans
4 no
Chopped Garlic
1 tsp
To taste
As per
As per
Few leaf
4 no
1 big
As per
For sauce

15 gm
15 gm
50 ml
1 tsp
For Salad

As per
Cherry Tomato
4 no
Few slice

Procedure :-

To start with chicken roulade it looks a bit complicated but it’s really very easy to make at home also. It takes hardly 30 to 40 minutes of time to prepare.

First start roulade you can make the roulade with breast boneless or with the leg boneless as per your taste bud usually people prefer leg boneless but here I m doing with breast boneless. Slit the breast in to half like butterfly and hammer it slowly to make it even n bit thinner make sure it should not be break after that marinade the hammered breast with salt, oil, pepper, chopped garlic and bit or lemon juice and you can use thyme or rosemary. Keep it separate.

To stuff the chicken breast blanch the asparagus and beans and keep it aside. Cut the cottage cheese in a long finger shape and tossed it in a non stick pan with bit of oil, salt and pepper and a touch of basil leaves. Take the hammered chicken breast and place it on a aluminum foil of 6 inches by 6 inches (or as per your comfort ability to roll the chicken in it) and place the beans asparagus and cottage cheese on the centre of the chicken breast and fold it like a roulade along with aluminum foil and shape it like toffee and tighten the both ends, then place it in a oven and cook it for 20 minutes at 160C
When the chicken is done remove the aluminum foil and keep the roulade in a plate. Take a non stick pan add butter and heat it, put the roulade in the  pan and give the golden brown color. Then after coloring remove it from the pan and cut it as per you want serve.

To make sauce blanch the parsley and chives and then make puree of it. Take a pan add full spoon of butter add chopped onion and garlic and then put little cream in it add the pureed herb in it and cook it for 5 minutes till the boil comes, finish it with salt and pepper and at the end strain it with a help of fine strainer and keep it separate.

Cut the potato in finger shape and boil it in a salted water till 90 % cook and then Strain it. Take a non stick pan add butter in it and add potatoes finger gently toss it on slow fire and give golden brown color finish it with salt pepper and thyme.
After tossing the potato toss the mushroom in the same pan with salt oil pepper and thyme

For salad take all mix lettuce add cherry tomato, asparagus and pear put salt, olive oil and pepper in it

Now it’s your turn how you are going to plate it, I did in my way

1 comment:

  1. Really nice. I too made it a while ago but really like your idea of tossing it in the pan to give the brown color. Love it.
    Do check out my blog too at www.bakeamania.com
    Also how do I follow your blog?