Whole chicken fillet 300gSalt and Pepper Tandoori Paste, 3 tablespoonsFresh Coriander, chopped finely, 2 tablespoonsghee (Clarified butter), 1 tablespoonGinger paste, ½ teaspoon Baby SpinachCheddar or mozzarella (grated) 1 egg, whippedBreadcrumbs Prep Time: 30 minutesCooking Time: 25 minutesServing: Makes about 6 medium rolls
Combine the tandoori paste, ghee (Clarified butter), coriander and ginger together to form a thick paste. Butterfly the chicken fillet pieces (slice the chicken breast in half, lengthwise, so that you have two “fillets”. Use a mallet (or rolling pin) and tenderise and flatten the meat) Season with a little salt and pepper Take chicken fillet piece and spread a teaspoon of the paste over it, then layer a few spinach leaves (4-6) and then sprinkle the cheese. Gently roll the fillet up as tight as possible. Place in egg and then breadcrumb. Shallow fry the rolls on med-high heat (turn the rolls when one side is done)
INFO & TIPS
Place the rolls in the oil on high with the seam of the fillet in the oil first. This will help keep the roll sealed when frying and turning.
I served it on a bed of raw baby spinach and with a lemon wedge and chips.
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