| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Thai | Waitrose2 | 4 | servings |
INGREDIENTS
| 100 | g | Soft white breadcrumbs; (31/2 oz) |
| 2 | Shallots; finely diced | |
| 2 | Red chillies; finely diced | |
| 60 | ml | Fresh coriander; finely chopped |
| ; (4tbsp) | ||
| 2 | Stalks lemon grass; finely chopped | |
| 15 | ml | Blue Dragon Thai Fish Sauce; (1tbsp) |
| 15 | ml | Light soya sauce; (1tbsp) |
| 30 | ml | Melted butter; (2tbsp) |
| 1 | Lime; juice and rind of | |
| 1 | 500 g pack Waitrose Boneless and Skinless | |
| ; Chicken Thigh Fillets | ||
| 12 | Rashers Waitrose Smoked Rindless Streaky | |
| ; Bacon |
INSTRUCTIONS
In a large bowl, mix together all the ingredients, except the chicken fillets and bacon. Wrap each fillet in cling film and beat gently with a rolling pin to an even thickness so it is large enough to fill and roll. Place a little stuffing in the centre of each piece of chicken, roll up and wrap with two rashers of bacon, securing with a cocktail stick. Place the chicken roulades in a lightly oiled roasting tray in a preheated oven 200°C, 400°F, gas mark 6, for 20-25 minutes or until thoroughly cooked. Converted by MC_Buster. NOTES : We've combined authentic Thai ingredients including chilli, coriander, lemon grass and lime to create a delicious stuffing for chicken pieces. Serve the roulades with stir-fried vegetables tossed in hoi-sin sauce. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”