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Creamy Chicken Roll

Shredded grilled chicken mixed with herbs and creamy sauce and stuffed into hot dog rolls This is a Sanjeev Kapoor exclusive recipe.

New Update
Creamy Chicken Roll

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Main Ingredients Boneless chicken breasts, Hot dog buns
Cuisine Fusion
Course Snacks and Starters
Prep Time 41-50 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Creamy Chicken Roll

  • 2 Boneless chicken breasts
  • 4 Hot dog buns
  • to taste Salt
  • 1 tablespoon Worcestershire sauce
  • to taste Black peppercorns crushed
  • 1/2 to cook Red chilli flakes
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 2 tablespoons Olive oil
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Dried mixed herbs
  • 1 tablespoon Purple cabbage shredded
  • 1 tablespoon Green capsicum cut into thin strips
  • 1 tablespoon Carrot cut into thin strips
  • 5-6 leaves Iceberg lettuce hand torn
  • to serve Beetroot wafers

Method

  1. Place the chicken breasts on a plate, sprinkle salt, Worcestershire, crushed peppercorns, chilli flakes, onion powder, garlic powder and 1 tablespoon olive oil, rub it all in well and set aside to marinate for 20-30 minutes.
  2. Heat 1 tablespoon olive oil in a non-stick grill pan. Place the chicken breasts on it and grill, turning sides, till evenly golden on both sides. Transfer onto a plate and shred.
  3. Add mayonnaise, Dijon mustard, mixed dried herbs, purple cabbage, green capsicum and carrot and mix well.
  4. Make a horizontal slit in the centre on the top of each hot dog bun without cutting through. Stuff lettuce and generous amount of the chicken mixture into the slits.
  5. Place them on a serving platter and serve immediately with beetroot wafers.
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