Seared Chicken and Vegetable Roulade by Chef Pradeep Srimal
Impress your diners with this citrus-infused seared chicken and vegetable roulade, created by Chef Pradeep Srimal. Discover the full recipe here.
Ingredients
Chicken Marinade:
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Chicken, whole 2.0 kg
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Curry leaves, finely chopped 5.0 g
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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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Cream cheese 200.0 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
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Bell peppers, mixed, cut into batons 200.0 g
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Chicken breast, minced 300.0 g
Preparation
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Chicken Marinade:
- Debone the chicken, separate in equal pieces and flatten them out.
- Seasoned with Knorr Chicken Seasoning Powder, Knorr Lime Seasoning Powder, curry leaves, mix herbs and leave it in the refrigerator for 20 minutes.
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Preparing the Stuffing:
- In a bowl, mix all the stuffing ingredients together, except for the bell peppers.
- Allow to chill for a few minutes.
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Preparing the Chicken Roulade:
- Lay the deboned chicken pieces flat and spread the stuffing mix evenly. Align the bell pepper baton in the middle.
- Roll up the chicken and wrap it tightly.
- Cook until the chicken is done. Gently slice the roulades and serve with your choice of reduction and accompaniments.
