Chicken Mushroom Roulade

Ingredients for Chicken Mushroom Roulade

  • 4 pieces of chicken breast, skin removed
  • 150 g mushroom (mix portabello & white button)
  • 100 g of boneless chicken fillet
  • 4 cloves of garlic
  • 50 g cream cheese
  • 2 tbsp Malaysian palm oil
  • salt & pepper

Ingredients for Potato & Sweet Potato Puree

  • 500 g floury potatoes
  • 500 g sweet potatoes (white flesh)
  • 250 ml milk
  • 110 g butter
  • salt & pepper

Preparation Chicken Mushroom Roulade

  1. Cut the chicken fillet into small cubes.
  2. Heat Malaysia palm oil in a large pan over medium heat. Add cubed chicken filet, salt & pepper, after 3 to 4 minutes, add mix mushroom and garlic; cook it for 5 minutes. Set a side.
  3. Cut the chicken breast into 2
  4. Place the piece of chicken between 2 sheets of heavy-duty plastic wrap and flatten to ¼ inch thickness using a meat mallet or rolling pin.
  5. Sprinkle pepper and salt over the chicken breast.
  6. Spread the cream cheese and the sautéed vegetables.
  7. Roll the chicken roulade from one end to form a cylinder, securing with a cocktail stick if necessary.
  8. Repeat the process for each of the three remaining chicken breasts.
  9. Poached for 15 minutes on a slow ebullition.
  10. Remove the cling wrap, heat 1 tbsp of Malaysian palm oil and place the roulade on the pan to have a nice colouration.

Preparation Potato & Sweet Potato Puree

  1. Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
  2. Meanwhile,  bring the milk to a boil, turn off the heat, cover, and set aside.
  3. When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Add into the mil splash by splash, until completely absorbed. Check the seasonings, and serve.