CHICKEN ROULADE WITH METHI PANEER AND LAHSUNI PALAK

Place the cleaned chicken breast between plastic sheets and flatten it with a meat hammer.Season it with salt and black pepper. Set aside to marinate.

In a pan heat 2 tbsps of oil and saute the garlic paste. Add the fresh methi and coriander leaves, green chillies, spice powders, salt and stir-fry. Now add the crumbled paneer and mix. Spoon this on the flattened chicken breast.

Roll it very carefully and tightly.

Place the chicken roll in a cling film and roll it like a chocolate securing the two ends.

Roll it again in a foil wrap and seal the edges by twisting them.

Now immerse it in the boiling water. Simmer for 8-10 minutes.

Meanwhile to prepare the lehsuni palak, take the blanched palak leaves and puree them coarsely. In a pan heat a tbsp of oil and fry the chopped garlic pieces until light brown. Add the salt, spice powders and palak. Stir until done.

Now carefully unwrap the steamed chicken roulade.

Heat a little oil and shallow fry it turning the sides until it is light brown. This is just to give it a nice colour. You may skip this step if you want to serve it as it is after steaming.

Slice it carefully. Spoon the lahsuni palak in a serving platter and place the chicken roulade slices on it.