Roasted Stuffed Chicken with Red Bell Pepper Sauce
Chicken stuffed with mushrooms is wrapped in aluminium foil and roasted. The aroma of the Ingredients can be retained. The use of red bell pepper adds variety to the taste.
Ingredients (Serve 1):
| Olive Oil | 1/2 teaspoon |
| Minced Garlic | 2 gm |
| Fresh Shiitake Mushroom | 20 gm |
| Hon-Shimeji Mushroom | 20 gm |
| Breadcrumbs | 13 gm |
| Egg | 1/2 piece |
| Skinless Chicken Breast | 160 gm |
| Chinese Coriander | some |
| Spring Onion (finely chopped) | some |
| Red Bell Pepper | 100 gm |
Seasonings:
| Salt | 1 teaspoon |
Cooking Method:
| 1. | Heat a pan with oil. Stir-fry mushrooms with minced garlic until aromatic. Add breadcrumbs and egg. Stir to combine and set aside. |
| 2. | Halve chicken breast and flatten with a cleaver. Place assorted mushrooms, Chinese coriander and spring onion on top. |
| 3. | Roll up the chicken cuts and wrap them with aluminium foil. Roast in an oven for about 10 minutes. |
| 4. | Blend red bell pepper into juice. Heat juice over low-heat till aromatic. Season with salt. Serve with chicken rolls. |
This recipe is provided by Madison's Restaurant & Bar.
