Sunday, 3 November 2013

Chicken roulade




I was completely and totally impressed with this recipe . This is 
is yet another great recipe from Kim Evan out of her new cook book Little and Friday. I found this recipe on the latest Taste Magazine . This was great and full of flavor. Just a little tricky but not too bad. I didn't use the Prosciutto as way to expensive , so I use streaky bacon which we pe-cook under the grill prior to making the dish up. So give this a go and see how easy this was and I am sure you will impress your guest with this dish.  
I serve this cold and made sure it was completely cold before cutting up. I took the leftover to work and just re heat this for a minute and I liked it hot more than cold but still very nice for a summer night meal served with a side salad and potatoes of your choice. 



1 Tbsp extra virgin olive oil
1 onion, diced
2 glove garlic, crushed 
250g pork mince
1/4 cup chopped flat-leaf parsley 
1 cup breadcrumbs 
1 egg
6 slices of prosciutto
2 double chicken breast , skinless 
100 slices bacon 
handful of basil leaves 
4  hard boil eggs. 

  1. Preheat oven to 180c 
  2. Heat olive oil in a frying pan over medium heat and cook onion and garlic until translucent.
  3. In a bowl, mix pork mince, parsley, breadcrumbs, egg and cooked onion mixture until well combined. Season with salt and pepper.
  4. Lay 2 sheets of aluminium foil on top of each other on the bench. Lay slices of prosciutto crosswise down the centre of the foil, slightly overlapping the slices.
  5. Place chicken breast in a plastic bag and flatten, using a rolling pin or mallet. Lay flattened breasts over the prosciutto. 
  6. Spread mince mixture over chicken breasts, then top with bacon, slightly overlapping the slices. Top with torn basil leaves, then line up hard-boiled eggs down the middle. 
  7. With the long side facing you. Roll up the roulade in the foil, forming a tight roll. Twist the ends of the foil to sea. Place on a baking tray and cook in the centre of oven for 1 1/4 hours. 
  8. Remove from oven and allow to cool completely before unwrapping. 
This can be stored in your fridge for up to 2 days. However if your place is like mine you might be lucky to get leftover to take to work the next day for your lunch . 

This serve 5 adults and one child with leftovers . Great costs for at least two meals