Chicken Roll With Mango & Lightly Curried Mayonnaise Sauce

Chicken Rolls:
Chicken Breasts, Bone & Skin Removed
Paprika
Rashers Bacon
Salt & Black Pepper
1 Litre Chicken Stock
Handful Of Fresh Chopped Herbs
Sauce:
2 Onions, Finely Chopped
Sml Butter
Sml Mild Curry Powder
60ml Cream (Optional) S00ml Mayonnaise
To Serve:
2 Large Fresh Mangos
Method:
Preheat Oven To 180°C. Cover The Chicken Breasts With A Layer Of
Clingwrap & Flatten Them Slightly With The Palm Of Yourhand. Remove Clingwrap. Season Breasts Well With Paprika, Salt & Pepper. Place A Rasher Of Bacon On Each Chicken Breast & Roll Up Lengthwise. Place Each Chicken Breast On A 20cm Long Sheet Of Buttered Aluminium Foil. Wrap The Chicken In The Foil To Form A Neat Roll. Place The Rolls
In An Oven Pan & Add Enough Chicken Stock (To Which The Herbs Have
Been Added) To Cover The Bottom Of The Pan. Cook In The Oven For 20
Mins Or Until The Chicken Is Done But Not Dry. Remove The Aluminium
Foil & Leave The Chicken To Cool. Store In The Fridge. Just Before
Serving, Slice The Rolls Diagonally
Sauce:
Meanwhile Saute The Onions In The Butter Until Soft.
Add The Curry Powder & Stirfry For 2 Mins. Add The Cream If Used.
Chill Slightly & Stir In The Mayonnaise.
To Serve: Peel & Slice The Mangos.
Divide Among The Plates, Place The Chicken Slices On Top & Add A Spoonful Of The Mayonnaise Sauce.

 

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