| 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.
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