| NAME OF THE DISH: | Mushroom and cheese stuffed chicken Rollatini | ||
| PORTION SIZE: | |||
| COLOR: | Brown White | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| 1 | olive oil | 0.25 | LT |
| 2 | garlic | 0.015 | KG |
| 3 | fresh spinach | 0.05 | KG |
| 4 | mozzarella cheese | 0.03 | KG |
| 5 | salt | 0.002 | KG |
| 6 | pepper | 0.002 | KG |
| 7 | chicken | 0.25 | KG |
| 8 | lemon | 2 | nos |
| 9 | jus | 0.035 | LT |
| 10 | potato | 0.5 | KG |
| 11 | carrot | 0.035 | KG |
| 12 | beans | 0.035 | KG |
| 13 | brocolli | 0.035 | KG |
METHOD
Heat oil in a skillet over medium high heat. Add onions and mushrooms.chicken breasts – boneless and skinless, seasoned with Italiano seasoning, salt and pepper.Season both sides of each chicken breast with black pepper, salt and Italiano seasoning. Place chicken breast, one at a time, between 2 sheets of plastic wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin .
roulade stuffing – sautéed onions and mushrooms in oil, with baby spinach .add mozzarella cheese and combine.Stuff the chicken. Place one chicken breast on a clean sheet of plastic wrap. Add baby spinach on top of the chicken breast. with mushroom and onion mixture, Tightly roll the chicken into a log, and wrap tightly in plastic wrap. Once wrapped, grab the two ends of the plastic wrap and roll to twist them and make it extra tight.
breaded coating – eggs and panko breadcrumbs.
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