Chicken Roulade

Chicken Roulade Stuffed With Vegetable Omelette
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  1. 2 large chicken breasts (~400 g)
  2. 2 large eggs
  3. 1 tbsp mayonnaise
  4. vegetables as per your taste (bell pepper, sun-dried tomatoes, mushrooms)
  5. fresh herbs or spring onion
  6. oil for frying
  7. salt, pepper to taste
  1. Pound the chicken breasts. Season with salt an pepper.
  2. Beat up the eggs and mayonnaise.
  3. Stir in chopped vegetables and herbs / spring onion.
  4. Heat oil in a large pan, pour over the egg batter. Make sure it is not too thick. Fry omelette over low heat.
  5. Place omelette on top of the chicken. Make sure they are more or less aligned.
  6. Roll the chicken and omelette. Wrap tightly in a cling film, seal the edges with knots.
  7. Place in a boiling water and simmer for 25 min.
  8. Remove from the heat, remove the cling film and excess liquid.
  9. Let it cool, slice and serve.
  1. The chicken roulade is stored in a fridge and served cold.
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