Parsley Butter Chicken Roulade recipe

Recipe for Chicken Roulade with Spicy Mushrooms, Crispy Onion Rings and Parmesan Toasts

Ingredients
1 tablespoon of butter to saute mushrooms
250 gr button mushrooms, roughly chopped
2 pinches chilli flakes
½ cup of water
2 – 3 pinches of flour
salt and black pepper to season

3 tablespoons softened butter
a handful of fresh parsley, chopped fine
2 chicken breast fillets, butterflied and flattened
salt and black pepper to season
1 tablespoon of butter to pan fry chicken

2 slices of toasted Blue Ribbon Brown bread, made to crumbs in a food processor
salt and black pepper to season crumbs
2 pinches spanish smoked paprika
1 onion, sliced into rings and poached in boiling water for 2 minutes
1 egg, whisked
olive oil to shallow fry onion rings

2 slices toasted Blue Ribbon Brown bread, crusts removed
1 cup grated parmesan

fresh parsley to garnish

How to
Preheat the oven to 180 degree Celsius.

For the mushrooms: In a saucepan, heat the butter and saute the mushrooms until they release moisture.

Season with chilli flakes, salt and black pepper.

Add the water and sprinkle the flour over the mushrooms. Allow to cook and thicken slightly. Set aside.

Next, for the chicken: combine the softened butter with the chopped parsley.

Spread each butterflied chicken breast fillet with herbed butter.

Roll the chicken breasts and secure with string or toothpicks.

Heat the butter in an oven safe grill pan and fry the chicken breasts on each side until brown.

Place the pan in the oven too finish the chicken off, for about 6 minutes. Remove and set aside.

Then, for the onion rings: in a mixing bowl combine the crumbs with their seasoning.

Have the whisked egg in another mixing bowl.

Ensure the poached onion rings are dry, dip them in egg and then in the crumbs and shallow fry them in olive oil until golden. Drain on paper towel.

Lastly, for the parmesan toasts: place the grated parmesan on top of the toasted slices of bread and grill in the oven until bubbly and melted. Cut into triangles.

To serve: Plate the mushrooms first, topped with sliced chicken roulade and finished off with crispy onion rings and parmesan toasts.
Garnish with parsley.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

Recipe ID 30287

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