| 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 | Fresh coriander, finely | |
| chopped | ||
| 4tbsp | ||
| 2 | Stalks lemon grass, finely | |
| chopped | ||
| 15 | Blue Dragon Thai Fish Sauce | |
| 1tbsp | ||
| 15 | Light soya sauce, 1tbsp | |
| 30 | 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 200øC, 400øF, 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 543
Calories From Fat: 181
Total Fat: 20.2g
Cholesterol: 133.9mg
Sodium: 861.9mg
Potassium: 1405.6mg
Carbohydrates: 52g
Fiber: 4.7g
Sugar: 1.8g
Protein: 41.7g