½ kg chicken fillets sliced thinly Handful of chopped dhana leaves 2 teaspoon dhana jeeroo powder Salt to taste Green chillies to taste 1 to 2 teaspoon green masala 2 tablespoon lemon juice
Butter Bread crumbs
Marinate fillets in all spices, chopped dhana leaves & lemon juice. Place bread crumbs on a chopping board. Put a fillet on it. Throw bread crumbs over the top. Place a small piece of butter on it & roll up. (Make sure dhana leaves are also on fillets) Once all are rolled up either cook in a pot adding little water if necessary till done or place in oven in a greased ovenproof dish. Cover with foil and bake for ½ & hour at 180°c and then uncovered for a further 15 minutes.