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Cigarillos of Stuffed Chicken with Vegetable bundles bathed in a Mushroom Glaze recipe by Kandla Nijhowne
Ingredients:
3nos. Red Bell Peppers
2 tbsp: Olive Oil
½ cup: Dried Porschini Mushrooms (soaked for 30 minutes)
4 nos. Boneless Chicken Breasts
To taste: Salt
To taste: Black Pepper powder
1 nos. Lemon (juice extracted)
2 cups: Ricotta Cheese
To taste: Mustard powder
1-2 tbsp: Fresh Rosemary (finely chopped)
1 tbsp: Garlic paste
3 tbsp: White Wine
3 tbsp: Amul Butter
2 nos. Carrots (cut into batons)
150 gm: Tender green beans (cut into batons)
A few shoots: Chives
Method:
1. Smear the bell peppers with olive oil and roast. When blistered and scorched, cover in cling film and keep for 10 minutes. Carefully peel off the blackened skin and discard. Chop into even sized pieces.
2. Slit the chicken breast evenly, taking care not to cut through to the edge. Open out and beat flat till uniformly thin. Season with salt, pepper and lemon juice.
3. Cream the ricotta cheese till the lumps are smoothened. Season with salt, pepper and mustard, add chopped rosemary and chopped smoked pepper.
4. Place an oblong portion of the mixture along one side of the flattened chicken and roll firmly, enclosing the filling by folding in the sides as you go along. Wrap in a sheet of foil and chill for half an hour.
5. In the meanwhile, drain the water from the mushrooms and slice them evenly. Heat a frying pan, add the rest of the oil and saute the garlic paste. Add mushrooms and stir fry briefly.
6. Season with salt and pepper, then add wine and simmer till it is reduced to half the quantity. Cook further till you have a syrupy glaze. Keep aside.
7. Boil salted water in a saucepan and blanch carrots and beans briefly. Plunge into cold water to stop the cooking process.
8. Heat 1 tbsp of butter in a pan and toss the beans and carrots, adding lemon juice, salt and pepper to taste. Remove from pan, bunch together and tie into little bundles using a length of chive greens.
9. Braise the rolled chicken in the rest of the butter till golden and cooked.
10. To serve, remove on a platter and slice, laying them out at an angle. Drizzle the mushroom glaze over it and arrange the veggie bundles on the side.
Ingredients:
3nos. Red Bell Peppers
2 tbsp: Olive Oil
½ cup: Dried Porschini Mushrooms (soaked for 30 minutes)
4 nos. Boneless Chicken Breasts
To taste: Salt
To taste: Black Pepper powder
1 nos. Lemon (juice extracted)
2 cups: Ricotta Cheese
To taste: Mustard powder
1-2 tbsp: Fresh Rosemary (finely chopped)
1 tbsp: Garlic paste
3 tbsp: White Wine
3 tbsp: Amul Butter
2 nos. Carrots (cut into batons)
150 gm: Tender green beans (cut into batons)
A few shoots: Chives
Method:
1. Smear the bell peppers with olive oil and roast. When blistered and scorched, cover in cling film and keep for 10 minutes. Carefully peel off the blackened skin and discard. Chop into even sized pieces.
2. Slit the chicken breast evenly, taking care not to cut through to the edge. Open out and beat flat till uniformly thin. Season with salt, pepper and lemon juice.
3. Cream the ricotta cheese till the lumps are smoothened. Season with salt, pepper and mustard, add chopped rosemary and chopped smoked pepper.
4. Place an oblong portion of the mixture along one side of the flattened chicken and roll firmly, enclosing the filling by folding in the sides as you go along. Wrap in a sheet of foil and chill for half an hour.
5. In the meanwhile, drain the water from the mushrooms and slice them evenly. Heat a frying pan, add the rest of the oil and saute the garlic paste. Add mushrooms and stir fry briefly.
6. Season with salt and pepper, then add wine and simmer till it is reduced to half the quantity. Cook further till you have a syrupy glaze. Keep aside.
7. Boil salted water in a saucepan and blanch carrots and beans briefly. Plunge into cold water to stop the cooking process.
8. Heat 1 tbsp of butter in a pan and toss the beans and carrots, adding lemon juice, salt and pepper to taste. Remove from pan, bunch together and tie into little bundles using a length of chive greens.
9. Braise the rolled chicken in the rest of the butter till golden and cooked.
10. To serve, remove on a platter and slice, laying them out at an angle. Drizzle the mushroom glaze over it and arrange the veggie bundles on the side.