Today I am sharing a very delicious and easy-to-cook recipe using Chicken and rice. The name of the recipe is “Stuffed Chicken Roulade” or you can say “Chicken roll-up”. This dish can serve as a main course or a side dish as well. If you are a chicken lover, you and your family will love it. It is also healthy as this is a non-fried and non-baked dish.
This elegant stuffed chicken roulade is delicious, moist, and bursting with flavor. It appears to have taken all day to prepare, yet it just takes 15-20 minutes. The filling can be made in any way you want it to be. You can add any vegetables, cheese, leftover rice, and even other meats you have on hand to make this dish.
Stuffed Chicken Roulade
If you are a chicken lover, you and your family will love it. It is also healthy as this is a non-fried and non-baked dish.
Servings: 4
Ingredients
- 2 pcs Chicken Breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice
For Stuffing:
- 1 Cup Pre-cooked vegetable rice
- 2 Tablespoons Tomato Ketchup
- 2 Tablespoons BBQ Sauce
- 2 Tablespoons Oil(for frying)
Instructions
- Take 2 little breast pieces, you can take as many as you like. Then cut them from the middle to make them very thin. (More clear in the video)
- The next step is hammering, flat the chicken breasts using a hammer with a fork, or you can use a rolling pan or any hammer you have.
- Once all chicken is flattened, season by sprinkle the salt and black pepper one by one, all over the chicken. Then squeeze the lemon juice and spread it all over using hands.
- The next step is stuffing, take pre-cooked rice, add tomato ketchup and BBQ sauce, mix it, and press the rice so that it becomes a thick paste.
- Now spread the stuffing all over the chicken on the longer side. Then roll it into a Roulade.
- Once it is rolled, secure the edges with a twirl or a tooth pick.
- The next step is frying, put the roulade on a heavy bottom frying pan. Shallow fry on medium heat for about 10-12 minutes.
- Once it’s done, just take it out on a dish and rest it for 10minutes before cutting it into slices.
- Now cut it into small pieces. Plate out and ready to serve.
Notes
Here are some guidelines to help you out with the recipe.
- After taking the chicken breast pieces, don’t cut them fully to the end, instead, cut them in a way that the whole piece becomes a thin broad piece.
- For hammering, you can use a rolling pan or a simple hammer with as shown in the video.
- For seasoning, you can use any spices (like chilies) you like to bring flavor according to your taste. You can squeeze fresh lemon juice or you can use lemon juice available in markets as well.
- For stuffing, I used my last night’s leftover vegetable rice, you can do that also for saving time or you can cook rice (basmati or brown or white) there right away. While rolling the Roulade, keep the filling out of the edges so that it rolled nicely.
Watch this recipe on my YT channel.
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