Title: Thai-Style Chicken Roulades
Categories: Waitrose2
Yield: 4 servings

100 g Soft white breadcrumbs;
-(31/2 oz)
2 Shallots; finely diced
2 Red chillies; finely diced
60 ml Fresh coriander; finely
-chopped
; (4tbsp)
2 Stalks lemon grass; finely
-chopped
15 ml Blue Dragon Thai Fish Sauce;
-(1tbsp)
15 ml Light soya sauce; (1tbsp)
30 ml Melted butter; (2tbsp)
1 Lime; juice and rind of
1 500 g pack Waitrose Boneless
-and Skinless
; Chicken Thigh Fillets
12 Rashers Waitrose Smoked
-Rindless Streaky
; Bacon

In a large bowl, mix together all the ingredients, except the chicken
fillets and bacon.

Wrap each fillet in cling film and beat gently with a rolling pin to an
even thickness so it is large enough to fill and roll.

Place a little stuffing in the centre of each piece of chicken, roll up and
wrap with two rashers of bacon, securing with a cocktail stick.

Place the chicken roulades in a lightly oiled roasting tray in a preheated
oven 200øC, 400øF, gas mark 6, for 20-25 minutes or until thoroughly
cooked.

Converted by MC_Buster.

NOTES : We've combined authentic Thai ingredients including chilli,
coriander, lemon grass and lime to create a delicious stuffing for chicken
pieces. Serve the roulades with stir-fried vegetables tossed in hoi-sin
sauce.

Converted by MM_Buster v2.0l.