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Delicious chicken roulades stuffed with cheddar, pastrami, and baby corn, marinated in a sweet and spicy sauce. Grilled on the barbecue or baked in the oven, these roulades come served with a fresh salad.
Ingredients
- 4 chicken cutlets with paprika
- 4 slices pastrami
- 125 g mini corn
- 2 slices cheddar cheese
- 2 tbsp brown sugar
- 2 tbsp mustard
- 4 tbsp ketchup
- 1 tbsp sriracha
- 2 tbsp olive oil
- pepper
- salt
Instructions
- Cut the mini-corn into 4 lengthways. Cook for 2 mins in boiling salted water, then plunge into cold water.
- Cut the cheddar slices into 4 strips. Flatten the chicken cutlets by tapping them with a meat hammer (or, failing that, with a frying pan). Place each cutlet on a slice of pastrami. Place 2 slices of cheddar on top, forming a strip in the centre. Place a few wedges of corn at one end and roll up. Secure with a toothpick.
- Brush the roulades with olive oil and cook for 20 mins on the barbecue (high grill and closed lid), turning regularly (you can also cook them in the oven at 180°C).
- Mix the brown sugar with the mustard, ketchup and sriracha sauce (to taste).
- Serve the roulades with the remaining corn quarters and sauce. Serve with a salad.
Tip: Garnish your roulades with rosemary, chilli and a little grated cheddar cheese. Recipe & photo: Delhaize
