This gastronomical conglomeration is an experiment from The Bikers’ Cafe – you can’t get any more American than that can you? Except this place is in India.
Bikers' Chicken Fusion Discovery
- 200 gms chicken breast
- 1 tsp peri peri powder
- 1 tsp chopped garlic
- 1 tbsp. olive oil
- 1 tsp. pesto sauce
- 1 tsp. lemon juice
- 1 gm salt
- 1 egg
- 1 Tbsp. cream
- 1 piece chicken roulade
- 80 gms rice (basmati) boiled
For Chicken Roulade
- Chicken Breasts – 2 pieces
- Olives – 30 gms
- Jalapenos – 4 slice/10 gms
- Bell peppers (all 3) – 70 gms
- Thyme dried – 1 tsp/5 gms
- White wine – 1 tsp/10 ml
- Salt to taste
- Black Pepper crushed to taste
- Half an egg
- Olive oil – 1 tbsp./20 ml
- Mozzarella Cheese – 1 tbsp./25 gms
- Processed Cheese 1 tbsp/25 gms
In a hot pan put a tablespoon of olive oil and some butter.
When butter starts foaming put peri peri marinated chicken and cook for five minutes.
Now, add sauce and cook gently for one minute, keep aside.
Similarly cook pesto marinated chicken and keep aside.
In a bowl, put steam rice and press by a flat ladle. Keep aside.
Use a non stick pan to make a fried egg sunny-side-up.
In a dinner plate put rice bowl up side down at the end side of plate.
Keep pesto chicken with sauce in front of the rice, on left side of the plate.
Keep peri peri chicken with sauce on the right side and make a heart.
Keep sunny-side-up on top of the rice.
Cut a thick slice of chicken roulade and heat it in the pan.
Keep the roulade in the middle of the heart.
Use 2 sticks of fried spaghetti pasta and make them stand on top of the rice for garnish.
Zig zag balsamic reduction on both empty sides of the plate.
Finish the dish with a fresh basil sprig in front of fried spaghetti.
For Chicken Roulade
Take chicken breast & mince it.
Add chopped olives, bell peppers, jalapenos, thyme, wine, cheeses, salt & pepper, mix & keep aside.
Take chicken breast place it on a cling wrap over the board and add salt, pepper & olive oil and beat it with hammer.
Marinate the chicken breast with the egg.
Add the mixture & then roll chicken breast along with the cling wrap.
Take another fresh cling wrap & re wrap it.
Now, wrap tightly in aluminum foil & put in boiling water for 40 minutes.
Take it out & let it cool.
Slice it , store in box, & freeze it. Use when needed.
For it is written!
Source: Bikers’ Chicken Fusion