Glazed Chicken Roulade

This takes the idea of a meatloaf and spirals it into something spectacular, but its still so easy to make.

Baking the roulade in baking paper allows the meat to set into shape and then you glaze and finish cooking unwrapped.

This will work in a regular oven as well as a steam oven, but the steam oven helps the roulade retain its moisture and helps create the glaze.


750 gms of chicken meat, minced ( Breast or thigh)

2 cloves garlic

1/2 cup panko breadcrumbs

1 egg

1 tspn dried thyme

1 tspn dried oregano

1/2 tspn salt

good pinch pepper

1 tspn dijon mustard

 

2 or 3 canned roasted marinated red peppers ( or grill  your own and remove skins)

4 T basil pesto

100gms feta cheese

 

1/4 cup ready made sauce of your choice - ie BBQ, Tomato, Plum,

2 T Worcestershire Sauce

2 T olive oil

 


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Check out more Steam Combi recipes

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