Chicken Roulade with Spicy Peanut Sauce. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping. Just mix together this Thai-inspired chicken salad, spoon it into tortillas, and dip in extra peanut sauce for a tasty summer treat.

Slice cooked chicken on an angle. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. This is the recipe spicy peanut sauce recipe for which I have been looking for many years. You can have Chicken Roulade with Spicy Peanut Sauce using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chicken Roulade with Spicy Peanut Sauce

It's 2 of boneless skinless chicken breasts.
Prepare 2 cups of spinach, chopped.
It's 5 of mushrooms, chopped.
It's 2 of large garlic, minced.
Prepare 4 slice of Edam cheese.
It's 4 slice of chicken ham.
Prepare 1 tbsp of olive oil.
You need of salt and pepper as per taste.
It's 1 of egg.
You need 2 cups of breadcrumbs.
You need 1 tsp of paprika / chilli powder.
It's As needed of Oil for frying.
Prepare As needed of Plastic wrap.

Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite! At the risk of sounding totally obnoxious - this is a recipe for Chicken Satay skewers with Thai Peanut Sauce that truly stacks up to your favourite Thai. The Peanut Sauce while spicy was incredible! Well I made a big bowl of it…and proceeded to eat the entire bowl.

Chicken Roulade with Spicy Peanut Sauce instructions

Procedure for Chicken Roulade: Wash the chicken breast and carefully slice through your chicken breasts horizontally just until you've almost got 2 breast halves..
Gently pound with a meat mallet the breasts to flatten them as shown in the picture. Sprinkle salt and pepper on the pieces..
In a sauce pan heat olive oil, add the minced garlic and sauté for a minute. Add the mushroom and cook until the water evaporates. Add spinach, salt, pepper and cook it for a few minutes. Allow it to cool down. Tip: runny mixture will hold inside the chicken roll.
It will be more easy to roll the chicken on plastic sheet. Spread the cling plastic wrap on your work table. Place a slice of chicken breast, top it with cheese slice, ham and spoon in the spinach mixture..
With the help of the plastic wrap roll the breast piece into tight rolls and seal the edges with knots. Place it in fridge for couple of hours for the breast rolls to set firm..
Beat 1 egg with salt to taste and set the breadcrumbs with paprika. Adding paprika will give nice colour to the crust. Dip each chicken roll in the egg, then roll in crumbs, turning to coat thoroughly. Allow it to rest. This way you can do prepare it in advance and store it in fridge..
Heat oil in a pan and carefully place the breast log for frying. Fry until golden brown from all the sides and crispy. Drain and set aside..
Procedure for Spicy Peanut Sauce: Coarse ground the peanut..
In a saucepan boil the coconut milk along with minced ginger. Add the curry paste and cook until the sauce gets thickened..
Add the ground peanut, lime juice and chilli sauce. Add water as required to form a thick sauce. when the sauce is ready, you will see the coconut oil coming up..
Slice the Roulade and spread the sauce over it..

I wish you were here when I made this. I would have LOVED to see your face when you took your first bite of this. The blend of the peanut butter with the soy sauce, ginger and even the. Spicy Peanut Sauce: Whiz the oil and shallots in a small food processor with the chillis, garlic, ginger, lemongrass, soy and fish sauce. Add the coconut milk and stir to combine.