Tags
Chicken, Chicken roulade, Chicken roulade recipe, Chicken stuffing, Cooking, Cooking With Richie, recipe, richie
What’s up everybody! I’m Richie. Last weekend on the 15th of October 2011, I went to Sungai Petani which is in Kedah for a cooking demo show done by me and my crew. Cooking? That’s right! Richie knows how to cook. Check it out!
Chicken Roulade stuffed with mushrooms, garlic and parmesan cheese accompanied by mix green salad and garlic mashed potato drizzle with balsamic reduction sauce.
Do you want to taste it and how?
Try this at home. It’s a simple dish and it only takes 1 hour and 30mins to prepare this dish. Here’s my secret recipe;
Chicken Roulade stuffed with mushrooms, garlic and parmesan cheese accompanied by mix green salad and garlic mashed potato drizzle with balsamic reduction sauce.
Chicken Breast | 1 nos |
Garlic | 4 cloves |
Button Mushroom | 10 nos |
Potato | 3 nos |
Mix Green Salad | 5 gm |
Balsamic Vinegar | 20 ml |
Shredded Cheese | 5 gm |
Brown Sugar | 5 tsp |
Milk | 20 ml |
Preparation…
Marinate the chicken with salt and pepper. Chop the garlic and mushroom and sauté it. Make a slit in the chicken breast and stuff it. Unpack the salad and wash. Dry the salad. Boil the balsamic vinegar together with brown sugar until it thickens. The quantity will then be reduced. Boil the potatoes until it is soft and then mash it. Add milk into the mashed potatoes and stir.
Cooking Steps…
- Pan fried the chicken breast and finish it in the oven
- Sauté the garlic until it gives a nice aroma smell.
- Add in the mash potatoes into the pan
- Mash everything together with the hot pan.
- Mix the green salad with balsamic vinegar and olive oil
- Add the balsamic reduction to serve