|Posted by Bee & John on April 11, 2011 at 8:23 AM|
This recipe is from the Meat on the Menu cookbook.
It is proof that I didn't cook much before hand, that I didn't realise that what I was putting into the chicken rolls was stuffing, until it was already made and on the chicken. Duh!
I hate stuffing.... LOL... although these were really lovely (but I will use a different filling next time!)
Super easy, really yummy!
To be honest, I didn't think that they would have cooked in the time allotted for them to steam... but I shouldn't have questioned the recipe! I KNOW that all the recipes have been tested before printing!
The photos below show the different stages of the rolls. Basically, you make the rolls, THEN roll them in foil, then put them into the varoma to be steamed.
I didn't use butterflied breast fillet as recommended, I had thigh fillets and they were flatish so I didn't even bash them a bit to flatten further.... they STILL cooked in the 25 mintues allotted
HINT: cook a soup or a gravy while you are steaming the parcels!
LESSON: next time (and there WILL be a next time) I want to fill them with pizza type fillings, or sundried tomatoes and herbs, or garlic/rosemary/potato [although the potato will have to be cooked first I think - but a good way to use some left over potato)