Excuse the long overdue with recipe updates! It’s been some crazy months with deadlines, our recent family holiday with both kids.
Here’s a new dish we did a couple of months ago. Yes, it was up on Instagram; just didn’t have time to put everything down. So, here it is! Enjoy this chicken recipe!
Do check out other chicken recipes here too: Baked Honey Lemon Chicken, Baked Teriyaki Chicken, Baked Apple Chicken Drumstick (child-friendly!!), Roasted Beer Spa Chicken.
Baked Stuffed Chicken Roulade with Oats Recipe
(serves 3 adults + 1 child)
Ingredients:
4 pieces boneless chicken thigh
A few leaves of cabbage
A handful of kale leaves
Smoked salmon, 2 packets
Potatoes, preboiled
Cherry tomatoes
Mushrooms, cut (We used portobello)
Garlic butter (To brush onto potatoes)
Rosemary herbs (Feel free to use your preferred herbs!)
Quaker Instant Oatmeal (Amount enough to coat your meat)
1 Egg, beaten
Black Pepper (optional)
Method:
- Wash and clean chicken meat, and flatten with a rolling pin, water bottle or meat pounder. The idea is to make it flat so that it’s easier to stuff and roll later. Marinate with rosemary herbs. Salt is optional as we used smoked salmon, and prefer going au naturel.
Preparing the stuffed chicken roulade with oats… it’s actually really easy and versatile! - Brush egg on chicken meat, and coat oats on the same side. Lie the non-coated side facing you, and layer the ingredients on top of meat (see above photo). Add black pepper, if preferred. Roll inwards while holding onto ingredients so they don’t “move” or fall out. Use toothpicks to poke through the meat to hold everything in place.
- Preheat oven at 220 degrees. Bake for 20 minutes, or until chicken is cooked. Cut it for convenience (like Japanese maki or popiah) so it’s easier to eat. We baked it with portobello mushrooms, garlic butter-coated potatoes and cherry tomatoes and it was a real hearty dish! Enjoy!
This dish was actually really filling! Serve with rice or have it on its own, or even prepare it for a party/gathering. Add on soup like this homemade Mushroom Soup – perfect Western meal for the day! It’s versatile, doesn’t take too much time, and looks cheery too!
Tips:
- What can I say – it’s so versatile, simply switch to other ingredients as you wish!
- I prefer to go easy on the salt or marinades, and let the natural ingredients work its magic. If you wish for it to be stronger in flavour or more salty, feel free to adjust.
- This makes an easy one-dish meal too, and you can skip the rice if you’re using potatoes or pasta for carbs :)
Vera and the hubs liked this dish too! In fact, she even asked for second helpings! :) The oats coat gave the dish extra bite and texture, so it was a delectable surprise in the mouth. Looks like we should have this dish again soon!
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