Wednesday, February 23, 2011

Puffed chicken roll with mushroom sauce

Puffed chicken roll with mushroom sauce


Chicken breast - 2 nos
Mushroom - 2 cups finely chopped
Pasty sheets - 1 packet
Refined flour - 2 tblsps
Milk - 1/2 cup
Cooking cream - 1/2 cup
White wine - 3 tblsps
Black pepper powder - 2 tblsps
Basil - 2 tsp
Butter - 1 tsp
Egg yoke - 1 no
Olive oil - 2 tblsps
Salt as per taste


1. Heat 1 tblsp olive oil in a pan. Add chopped mushroom it it. Add salt, black pepper, basil as per your taste and saute it for 2 minutes.Once the mushroom mixture is dried, place it in another plate and let it cool.
2. Slice each chicken breast in half. Apple some salt and black pepper on it.
3. Spread the cooled mushroom mixture on it and roll the breast. Take a cling film, roll the chicken breast with this film and keep it in the freezer for 45 minutes.
4. Meanwhile heat oil in another pan. Add chopped mushroom to it. Add salt, pepper, basil as per taste. Add white wine to it and boil it for 5 minutes. Then add refined flour, saute it and add milk. When the mixture statrs to boil add cream and switch of the gas. When this mixture cools down, make a puree of it and strain it.
5. Again heat this strained puree for 2 minutes. Mushroom sauce is ready.
6. Roll the puffed pastry. Cut it into rectangle strips. Remove the chicken breast rolls from the freezer and remove the cling film. Now, roll this freezed chicken in the pastry sheets. Seal the chicken from all sides with pastry sheets. To seal the pastry you can apply some water around it's edges.
7. Preheat the oven at 200 degree celcius for 10 minutes.
8. Grease a baking tray with butter and put the rolled chicken breast on it. Beat the egg yoke and apply this on each roll. Slit the pastries lightly from top for designing. Sprinkle some salt and pepper on it.
9. Place the baking tray inside the oven for baking at 200 degree celcius for 25-30 minutes.
10. Once baked, remove rolls from oven. Let it cool for 10-15 minutes.
11. Cut the pieces and serve it with mushroom sauce.

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