How to cook Chicken Roulade with Spicy Peanut Sauce tasty

Chicken Roulade with Spicy Peanut Sauce - . Today I am sharing this Chicken Roulade with Spicy Peanut Sauce! A quick and easy dinner that is ready in under 45 minutes! Directions for Spicy Peanut Dipping Sauce: Place all ingredients in blender and blend. until smooth. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping. Combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl.

Heat oil in large skillet over medium heat. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

You can cook Chicken Roulade with Spicy Peanut Sauce with 13 Ingredients and 11 steps. See the following guide!

1. 2 boneless skinless chicken breasts.
2. 2 cups spinach, chopped.
3. 5 mushrooms, chopped.
4. 2 large garlic, minced.
5. 4 slice Edam cheese.
6. 4 slice chicken ham.
7. 1 tbsp olive oil.
8. salt and pepper as per taste.
9. 1 egg.
10. 2 cups breadcrumbs.
11. 1 tsp paprika / chilli powder.
12. As needed Oil for frying.
13. As needed Plastic wrap.

Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Loved the peanutty flavored to the sauce, accentuated by the crunch of the peanuts on top. The sauce was a little too sticky/dry, but still great, so I'd just a bit more broth. Quick and easy, Satay Chicken with Spicy Peanut Sauce is a family dinner winner!

1. Procedure for Chicken Roulade: Wash the chicken breast and carefully slice through your chicken breasts horizontally just until you've almost got 2 breast halves..
2. Gently pound with a meat mallet the breasts to flatten them as shown in the picture. Sprinkle salt and pepper on the pieces..
3. In a sauce pan heat olive oil, add the minced garlic and sauté for a minute. Add the mushroom and cook until the water evaporates. Add spinach, salt, pepper and cook it for a few minutes. Allow it to cool down. Tip: runny mixture will hold inside the chicken roll.
4. It will be more easy to roll the chicken on plastic sheet. Spread the cling plastic wrap on your work table. Place a slice of chicken breast, top it with cheese slice, ham and spoon in the spinach mixture..
5. With the help of the plastic wrap roll the breast piece into tight rolls and seal the edges with knots. Place it in fridge for couple of hours for the breast rolls to set firm..
6. Beat 1 egg with salt to taste and set the breadcrumbs with paprika. Adding paprika will give nice colour to the crust. Dip each chicken roll in the egg, then roll in crumbs, turning to coat thoroughly. Allow it to rest. This way you can do prepare it in advance and store it in fridge..
7. Heat oil in a pan and carefully place the breast log for frying. Fry until golden brown from all the sides and crispy. Drain and set aside..
8. Procedure for Spicy Peanut Sauce: Coarse ground the peanut..
9. In a saucepan boil the coconut milk along with minced ginger. Add the curry paste and cook until the sauce gets thickened..
10. Add the ground peanut, lime juice and chilli sauce. Add water as required to form a thick sauce. when the sauce is ready, you will see the coconut oil coming up..
11. Slice the Roulade and spread the sauce over it..

The coconut marinade keeps the chicken tender and the spicy sauce is ready in minutes- perfect for busy weeknights. The holidays just whipped on by and now we have a long winter ahead. Filled with vegetables then tossed with a spicy peanut Thai Chicken Zucchini Noodles. First off, if peanut butter is in it then you know its a winner! But the fact that this recipe is packed full of.