Parsley Butter Chicken Roulade with Spicy Mushrooms, Crispy Onion Rings and Parmesan Toasts
A simple yet impressive dinner idea that consists of parsley butter chicken roulade served with spicy sautéed mushrooms and served with crispy onion rings and parmesan toasts.
Parsley Butter Chicken Roulade with Spicy Mushrooms, Crispy Onion Rings and Parmesan Toasts
A simple yet impressive dinner idea that consists of parsley butter chicken roulade served with spicy sautéed mushrooms and served with crispy onion rings and parmesan toasts.
Servings Prep Time
2servings 20min
Cook Time
25min
Servings Prep Time
2servings 20min
Cook Time
25min
Ingredients
Mushroom Sauce
Roulade
Onion Rings
Parmesan Toasts
To Serve
Instructions
  1. Preheat the oven to 180 degree Celsius.
Mushroom Sauce
  1. In a saucepan, heat the butter and saute the mushrooms until they release moisture.
  2. Season with chilli flakes, salt and black pepper.
  3. Add the water and sprinkle the flour over the mushrooms. Allow to cook and thicken slightly. Set aside.
Roulade
  1. Combine the softened butter with the chopped parsley.
  2. Spread each butterflied chicken breast fillet with herbed butter.
  3. Roll the chicken breasts and secure with string or toothpicks.
  4. Heat the butter in an oven safe grill pan and fry the chicken breasts on each side until brown.
  5. Place the pan in the oven too finish the chicken off, for about 6 minutes. Remove and set aside.
Onion Rings
  1. In a mixing bowl combine the crumbs with their seasoning.
  2. Have the whisked egg in another mixing bowl.
  3. Ensure the poached onion rings are dry, dip them in egg and then in the crumbs and shallow fry them in olive oil until golden. Drain on paper towel.
Parmesan Toasts
  1. Place the grated parmesan on top of the toasted slices of bread and grill in the oven until bubbly and melted. Cut into triangles.
  2. Plate the mushrooms first, topped with sliced chicken roulade and finished off with crispy onion rings and parmesan toasts. Garnish with parsley.