Thanks to the long APEC* Week holiday, I was able to squeeze in cooking this experimental chicken pasta dish.
Chicken is very versatile and its breast part has always been a base favorite to tasty culinary concoctions. Here's one you can try some time. It's not one of the fastest chow to cook but it's worth the effort once you cut the roullade and see the oozing cheese from its center.
Get ready to get rolling.
The Recipe
Roullade
Chicken breast [sliced and pounded]
Bell Pepper [cut into strips]
White Onions [cut into strips]
Cheese [cut into sticks]
Graham crackers [6 pieces, crushed]
Flour [about a cup]
Salt, Pepper and Garlic Powder [to taste]
Egg [1, beaten]
COoking Oil [ at least 3 cups for deep frying]
Pasta
Pasta Noodles [about 250 grams]
Celery [a bunch around 2 cups, chopped]
White Onion [chopped]
Garlic [minced]
Oyster sauce [to taste]
Salt and Pepper [to taste]
Chicken stock [about two cups]
Directions
1. Season chicken breast with salt and pepper.
2. To assemble roullade, lay sticks of cheese and bell pepper and white onion on to the chicken breast similar to the way one assembles a morcon. Roll the chicken and secure it with a toothpick.
3. Mix flour, crushed graham, garlic powder, salt and pepper. Set aside for chicken coating.
3. Dip it in beaten egg then roll it onto the pre-mixed coating.
4. Deep fry for about 5-10 minutes.
5. To cook the pasta, sautee garlic, white onion and celery in olive oil.
6. Add a generous serving of oyster sauce.
7. Pour in chicken stock and let it simmer.
9. Finish with margarine or butter.
10. Serve pasta with chicken roullade on top.
11. Enjoy!
*Asia-Pacific Economic Cooperation
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