Serves: 4 people
Ingredients (Chicken Rollade):
1 Whole Fresh Chicken (boneless & tenderized
8 Large Mushrooms (quartered)
1 Onion (peeled & finely chopped)
6 French Herb Mix Cubes
6 Tsp Olive Oil
Salt & Pepper
(String for tying the Rollade)
2 Red Peppers (cut into thin strips)
2 Yellow Peppers (cut into thin strips)
1 Eggplant (cut into thin strips)
1 Zucchini (cut into thin strips)
2 Dorot Crushed Garlic Cubes
3 Dorot Chopped Parsley Cubes
6 Tbsp Olive Oil
Salt & Pepper
Using a large frying pan on a high heat, add 4 tbsp of olive oil and gently fry the onions and mushrooms.
Add the Dorot French herb cubes and season with salt and pepper.
When the mushrooms have browned, remove from the heat then drain and cool.
Place the chicken on the work surface and place the mushrooms onto the chicken.
Roll the chicken tightly to form a roll and tie with string every 5cm.
Heat a large frying pan with 2 tbsp olive oil on a high heat and brown all sides of the chicken rollade and then season with salt and pepper.
Remove the chicken roll from the frying pan and place onto a baking sheet and cover with foil.
Place in a pre-heated oven (180°) and cook for 40 minutes, then remove the foil and cook for an additional 20 minutes.
In a separate frying pan, stir fry the cut vegetables in 6 tsp olive oil, mixing thoroughly.
Add the Dorot garlic & parsley cubes and season with salt & pepper.
Continually stir while cooking on a moderate heat for approximately 20 minutes until all the vegetables are cooked.
Slice the chicken roll into 3cm slices. Place 2 tbsp vegetable ratatouille on each plate and place the chicken roll slices on top and serve.
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