Chicken Roulade

with Pickled Vegetables and Edible Flowers

Recipe by: Lucky Mashudu Masinya
Episode 11: The Gourmet Braai Challenge
Cooking time is 25-30 minutes
Serves two

INGREDIENTS

2 Chicken breast
2 Red peppers 
2 yellow peppers
1 tsp Onion powder
4-5 White baby onion
1 punnet Edible flowers
1 punnet Fresh basil
1/4 cup Olive Pride Olive oil
1/2 cup Balsamic vinegar
Salt, pepper to taste

METHOD

Prepare the roulade: Butterfly and flatten the chicken breast. Season with salt, pepper, and onion powder. Julienne peppers and onions, sauté lightly in olive oil, and place on the chicken. Roll tightly in cling film and poach gently or roast until cooked. Slice into medallions.

Pickled vegetables: Thinly slice remaining onions and peppers. Quick-pickle them in a mix of balsamic vinegar, sugar, and salt for 30 minutes.

Plating: Place medallions on the plate, top with pickled vegetables, fresh basil, and edible flowers for aroma and elegance.