Aromatic-infused Chicken Roulade by Chef Tuan Rizwan
An innovative recipe full of flavour, this Chicken Roulade dish was created by Chef Tuan Rizwan of Wild Coast Tented Lodge. Try it on your specials menu.
Ingredients
Chicken Marination:
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Chicken, whole 2.0 kg
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Orange extract 20.0 ml
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Herbs, fresh, mixed 5.0 g
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparing the Stuffing:
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Chicken breast, minced 300.0 g
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Cream cheese 200.0 g
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Cashew nuts, chopped 25.0 g
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Sundried tomatoes, coarsely chopped 25.0 g
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Parsley, chopped 20.0 g
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Egg white 1.0 pc
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Fresh cream 50.0 ml
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Crushed, pepper 5.0 g
Preparation
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Chicken Marination:
- Debone the whole chicken and separate in equal, flat pieces. Season with Knorr Chicken Seasoning Powder, Knorr Aromat Seasoning Powder, orange extract, mixed herbs and rest for 20 minutes in a refrigerator.
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Preparing the Stuffing:
- In a bowl, mix all the stuffing ingredients together and chill it for a few minutes.
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Preparing the Chicken Roulade and Sous Vide:
- Roll up the chicken keeping the filling inside and wrap it tightly.
- Place the chicken roulade in sous vide cooker and cook till done.
- Once the chicken is cooked, gently slice the roulades and served with demi base reduction with accompaniments.
