This is an innovative recipe hailing from Manal Alem's Ramadan 1437 series. It is a wholesome dish, using modern conveniences to create a simple yet comforting main dish. Sliced sandwich bread is rolled out thinly before being stuffed with a creamy chicken filling and rolled up. The decadent cream sauce makes for a golden cheesy crust and is the crowning jewel.
Not light in calories, I suppose you may use a couple of substitutions to make it a bit easier on the gut. Instead of 2 cups whipping cream in the sauce, perhaps a cup of milk can replace a cup of cream.
1 pk toast (sliced sandwich bread)
450g chicken mince
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, grated
1 green capsicum, diced
200g mushroom, sliced
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp coriander powder
1/2 tsp chili powder
1/4 tsp nutmeg powder
2 Tbsp thickened cream
2 cups whipping cream
1/2 cup cheese spread
1 cup mozzarella cheese, grated
First, cook the stuffing: in 2 tablespoons olive oil, saute the onion, garlic, capsicum, and mushroom until softened and almost dry.
Add the minced chicken (I blitz chicken breast fillets for a few seconds in the food processor to get a mince), saute, and add the salt, pepper, powdered coriander, chili, and nutmeg.
Once cooked through, remove from the fire and stir the thickened cream to coat throughout. Set aside to cool.
Preheat oven to 350F.
Trim the crusts off the slices of toast (I got 16 slices from my packet), then working slice by slice, using a rolling pin and some pressure, roll each slice thinly.
Place a generous tablespoon in the center of a rolled slice of toast and roll it into a cylinder. Repeat for all.
Arrange the rolls seam-side down in a buttered deep baking dish.
In a bowl, whisk together the whipping cream, cheese spread, and grated mozzarella to combine.
Pout the cream sauce over the chicken rolls, and bake uncovered for about 45 minutes until golden an bubbly.
Serve within 5 to 10 minutes.
If the dish needs re-heating, add some milk to re-create a sauce before doing so.
صحة و عافية