Chicken Breast Rolls
Servings Prep Time
4people 30minutes
Cook Time
50minutes
Servings Prep Time
4people 30minutes
Cook Time
50minutes
Ingredients
For Chicken Marination
For Gravy
For Chicken Filling
Instructions
For Chicken Marination & gravy
  1. Clean chicken breasts with running water and wipe with a clean kitchen towel. I have used chicken cutlet available in super markets which is already cut appropriately. In case you don’t get the chicken cutlet ready made, take one piece of chicken breast and slice it along the long edge and let it remain attached on the other long edge. It would open like a butterfly shape. In a mixing bowl, add chicken, black pepper powder, dried thyme, salt and lemon juice. Rub the spices around the chicken. Place the chicken in to zip lock bag and tap it with rolling pin all over. Refrigerate the chicken for at least 2 hours. You could also marinate and leave it overnight a day before for good the result.
  2. To make tomato sauce, heat oil in a kadhai/deep pan at medium heat, add cumin seeds and bay leaves. Once cumin seeds gets brown add mace, green cardamom, cinnamon stick, cloves in to it and saute it for few seconds. Add ginger & garlic and saute it for 30 sec till garlic gets golden brown. Add tomato, turmeric powder, kashmiri red chili, beetroot and salt. Saute until tomato gets mushy.
  3. Add cashew nut and cook for 1 minute. Once its done, turn off the heat. Let it cool down.
  4. Grind the tomato gravy in a grinder and make a nice paste. Add little water if needed while grinding. Strain the puree using big strainer in to same kadhai which we used for making gravy. Add coriander & cumin powder, kasoori methi and honey and stir it nicely. Add 1/4 cup water. Let it cook for 2 minutes more.
  5. Gravy should be of medium consistency. Add heavy whipping cream and stir it nicely. Turn off the heat. Keep it covered for about 5-6 minutes and then transfer it in to a bowl and keep it aside. Tomato gravy is ready.
For Filling
  1. Heat oil in a pan at medium heat. Add garlic and saute till golden color. Add chopped spinach, mushroom and salt.
  2. Saute it for 2 more minutes until mixture gets dry. Add basil leaves, parsley, chili flakes, dried oregano and thyme. Saute it for another 30 seconds.
  3. Add shredded mozzarella cheese, Parmesan cheese and heavy whipping cream. Saute it for another 30 sec. Turn off the heat. Place the mixture into bowl and keep it aside.
For Chicken Roll
  1. Preheat the oven at 350 degree F. Take out the marinated chicken breast from zip lock bag. Place it on aluminum foil. Put some filling mixture on chicken.
  2. Roll the chicken around the filling to and wrap it in the aluminum foil. Make sure, the chicken is room temperature before placing into oven.
  3. Place the roll on a baking tray and place it in preheated oven. Let it bake for 25-30 minutes. If you don’t have oven, you can place the rolled chicken in to steamer for 25 minutes.
  4. Once its done, remove from the oven and let it cool down. Once it cool down, remove the aluminium foil. Heat the griddle or non-stick pan at medium to high heat. Sprinkle some oil and grill/roast the chicken roll evenly on all side. Once its done, turn off the heat.
  5. Place the chicken in plate and cut in to pieces.
  6. Chicken breast rolls are ready to be served.
  8. Serve the stuffed chicken breast rolls with tomato gravy and grilled asparagus.
  9. You could also serve it with vegetable couscous pulav (recipe link in the Recipe notes)
Recipe Notes

Veg Couscous pulao

Chicken Tikka Kabab

Oven roasted Tandoori Chicken