Name: Mango Chicken Roulade recipe by Shweta Vaz at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: Chicken breast – 2; Raw mango – diced fine, 2 heaped tbsp; Ripe mango – diced fine, 2 heaped tbsp; Leek – 1, finely diced; Onion – 1, finely diced; Garlic – 2-3 pods, finely diced; Butter - 1tbsp; Salt and pepper to taste

ABOUT Mango Chicken Roulade RECIPE

This ingredient combination may sound strange, even unappetising to some, but it is a match made in heaven. I created this as a celebration of summer, with summer fruit and bright vibrant colours. The sweet and sour of the raw and ripe mango combine beautifully with the rest of the ingredients to produce a well balanced dish. Serve it with some mango and kokum jelly (or any other tart fruit jelly) for an added flavour punch.

Ingredients Serving: 2

Chicken breast – 2
Raw mango – diced fine, 2 heaped tbsp
Ripe mango – diced fine, 2 heaped tbsp
Leek – 1, finely diced
Onion – 1, finely diced
Garlic – 2-3 pods, finely diced
Butter - 1tbsp
Salt and pepper to taste

Instructions

Saute garlic, onion and leek in some butter until translucent and soft. Season with salt and pepper and leave aside to cool. When cooled, add both the mangoes, mix well and keep aside.
Place chicken breast between two sheets of plastic wrap. With a meat pounder/tenderiser flatten out the thick portion of the breast (without breaking the meat) to get an even thin layer.
Place this layer of chicken on another piece of plastic wrap and spread the mango-leek mix evenly over it.
Using the plastic wrap roll the breast tightly, pushing away from you. Twist the ends of the plastic wrap to seal the breast in completely.
Place in a pot of gently simmering water for about 15 minutes. Take it out and leave to rest.
Refrigerate till cold, then unwrap and slice into discs.
Serve cold with sweet potato mash, roasted red peppers, garlic tossed greens and mango and kokum jelly squares.

Similar Recipes