Chicken roulade with bacon and potato and tomato salad. Chicken roulade stuffed with quinoa, pine nuts and sundried tomatoes.
- Take a chicken breast and place it in salted water for 3-4 hours.
- Flatten chicken breast in between the polythene sheet.
- Remove upper polythene sheet and sprinkle little salt, pepper powder.
- Spread egg white and keep aside to marinate.
- Take a bowl and add half cooked quinoa, red chili flakes, zest of lemon, olive oil, lime juice, black olive, chicken mince, breadcrumbs, salt, oregano, half teaspoon garlic and mix nicely.
- Spread the above mixture on the chicken breast and roll it like as shown in the video.
- Wrap in the polythene sheet later wrap in the aluminum foil like a chocolate.
- Boil water in a pan and place aluminum foil, cover it with lid and cook for 20 -30 minutes.
- Remove the lid and foils.
- Heat butter in a pan and add chicken roulade, when it change to brown colour add mushrooms, garlic, onions and saute it.
- Remove the roulade and cut into pieces, transfer into serving plate.
- To the above pan add pepper, cream and mix it. pour it on the sauce on top of roulade.
Now quinoa stuffed chicken roulade is ready to serve.