How to Make Chicken Roulade with Cheese Sauce at Home

 How to Make Chicken Roulade with Cheese Sauce at Home

Ingredients:

Prepare the chicken roulade:

water as needed

Coarsely chopped spinach 1 & ½ cups (250g)

3 tbsp cooking oil

Onion sliced ​​2 medium

minced garlic 1 & ½ tbsp

½ cup carrot julienne

¼ cup roasted and chopped peanuts

Crushed red pepper ½ tsp

Salt ½ tsp or to taste

½ tsp black pepper powder

Chicken fillets 4

water as needed

cooking oil 2-3 tablespoons

Prepare the Cheese and Mushroom Sauce:

2 tbsp cooking oil

minced garlic 1 & ½ tbsp

½ cup chopped mushrooms

2 tbsp all purpose flour

1 & ½ cup Olper's milk

¼ teaspoon black pepper powder

Salt ½ tsp or to taste

Dried oregano ½ tsp

Grated cheddar cheese ½ cup (100 g)

Directions:

Prepare the chicken roulade:

Add water to a saucepan and bring to a boil.

Add the spinach and blanch for 3 to 4 minutes, then strain and rinse with cold water and set aside.

In a wok, add cooking oil and onions and mix well.

Add the garlic, mix well and sauté until the onions are translucent.

Add carrots and blanched spinach, mix well and cook for 2-3 minutes.

Add peanuts, red chilli, salt, black pepper powder, mix well and cook for 2 minutes and set aside.

Place the chicken breast on a clean cutting board and cut it in half.

Place cling film on top and pound with the meatball.

Add the prepared filling and spread over the chicken breast and roll the chicken tightly into a log and wrap the rolled chicken in buttered paper, sear the ends of the buttered paper and roll to turn (actually 4) and freeze for 30 minutes.

Add water and heat with steam.

Set up the steamer/grill and place the chicken rolls on it, cover and cook over medium-high heat for 25-30 minutes.

Remove parchment paper from stuffed chicken rolls.

In a skillet, add the cooking oil and sauté the chicken roulades over medium heat until browned on all sides, then slice and set aside.

Prepare the Cheese and Mushroom Sauce:

In a wok, add cooking oil and garlic and mix well.

Add mushrooms and sauté for 1-2 minutes.

Add the all-purpose flour and mix well for one minute.

Add the milk, whisk well and cook until the sauce thickens.

Add the black pepper powder, salt, dried oregano and cheddar cheese and mix well until the cheese melts.

Drizzle the chicken rolls with cheese and mushroom sauce and serve with grilled vegetables and cheese sauce!