Roasted Stuffed Chicken Roll
Lee Kum Kee

Roasted Stuffed Chicken Roll

Serves 4
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Ingredients

400g Chicken Breast Meat

250g
100g Spinach Leaves, chopped
40g Rolled Oats
1 Tbsp Plain Flour
¼ cup White Wine or Vodka
3 Pcs Shallots, chopped
2 tsp Minced Garlic

Marinade

Method

1 Horizontally halve the chicken breast. Pound with the back of a knife or meat pound to obtain four big flat pieces of meat. Mix the meat with marinade.
2 Use 1 tbsp oil to sauté garlic and shallots, add chopped mushrooms and stir-fry well. Sizzle wine. Add spinach and toss well with rolled oats to form the fillings.
3 Sprinkle some flour onto chicken breast meat, arrange fillings on top, roll and tie up. Repeat this procedure to make another roll.

Pan-fry the roll in 1 tbsp oil until golden. Bake in a preheated oven of 180 degrees for 20 minutes until cooked through. Slice and serve.
PREP TIME: 15 MINUTES | COOKING TIME: 30 MINUTES
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