Chicken Roulade In Pepper Sauce | Sanjeev Kapoor Khazana

Fancy and sophisticated yet quick and simple, this Roulade is best for serving all those dinner parties or cooking a quiet dinner for yourself.

CHICKEN ROULADE IN PEPPER SAUCE

Ingredients

2 chicken breasts
1½ tablespoons olive oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
6-7 button mushrooms, finely chopped
Salt to taste
1 teaspoon wasabi paste
2-3 fresh thyme sprigs
Crushed black peppercorns to taste
20 grams processed cheese
8-10 spinach leaves, blanched
1 small carrot, cut into thin strips
Sautéed mixed vegetables for serving
Pepper sauce
2 teaspoons crushed black peppercorns
½ tablespoon butter
½ tablespoon refined flour (maida)
1-2 fresh thyme sprigs
Salt to taste

Method

1. Heat 1 tablespoon olive oil in a non-stick pan. Add garlic and onion and sauté till onion turns translucent.
2. Add mushroom, salt and wasabi paste and sauté. Add thyme leaves and crushed peppercorns and sauté for 30 seconds. Grate cheese, mix and remove from heat. Transfer in a bowl.
3. To prepare one roulade, slit a chicken breast with one side intact and open.
4. Line the worktop with a cling film, sprinkle some salt and crushed peppercorns and place the chicken breast. Again sprinkle some salt and crushed peppercorns and place half of spinach leaves, sautéed mushroom mixture, some carrot strips in the center of chicken breast and roll it. Cover with the cling film and freeze for 2 hours.
5. Preheat oven to 180° C.
6. Heat remaining olive oil in another non-stick pan. Place the chicken roulade and sear from all sides till golden brown.
7. Place the seared chicken roulade on a baking tray. Put the tray into the preheated oven and bake for 15-20 minutes
8. To prepare pepper sauce, heat butter in the same non-stick pan. Add flour and sauté till golden brown. Add ¼ cup water and cook for 1-2 minutes, stirring continuously or till the mixture is semi-thick.
9. Add thyme leaves, salt and crushed peppercorns and mix well. Strain in a bowl.
10. Slice the baked chicken roulade.
11. Put sautéed mixed vegetables in the center of a shallow serving platter. Place the chicken roulade slices around, drizzle some pepper sauce and sprinkle some crushed peppercorns on top and serve hot.

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