- 4 Chicken Fillets
- 8 pieces of Streaky bacon
- 1 Avocado, blanched,peeled and sliced
- 1 Orange, peeled and segmented
- 1 Garlic clove, peeled and crushed
- Salt & Pepper to taste
- Toothpicks to assemble
- 20 ml Sunflower oil and 20 ml melted butter, combined
Blanch the whole avocado in boiling water for 1 minute before peeling and cutting into fingers.
Peel the orange ensuring all pith is removed and cut into individual segments.
Fry the bacon until just cooked but not crispy.
To assemble the roulade, butterfly your chicken fillets and flatten with a mallet.
Season as required with salt, pepper and crushed garlic.
Layer the bacon in strips to cover the chicken fillet. In the center of the flattened chicken fillet and on top of the bacon, lay the fingers of avocado and orange segments.
From one side roll the chicken into a neat roulade. Use toothpicks to hold together and keep stuffing firmly in place.
Place the roulade in a hot pan with a little sunflower oil and melted butter and cook until the outside is golden brown.
Remove from the heat and slice the chicken into three medallions. Return these pieces to the heat and cook through.
To make Lemongrass cream
250 ml cream
Lemongrass stalks (approximately 10cm in length)
1 clove garlic
Salt & pepper
2 ml lemon juice or orange juice
Heat the cream in a pot.
Using the back of a heavy knife, crush the lemongrass stalks to bruise and release fragrance and flavour.
Add the crushed garlic and lemongrass to the heated cream. Allow to simmer on a low heat until cream thickens slightly.
Sieve the sauce to remove any lemongrass pieces and season to taste. Add lemon juice or orange juice for additional citrus taste.
To serve: Plate the chicken roulade medallions, drizzled with the Lemongrass Cream accompanied
by a fresh garden salad with orange segments, sliced avocado and red onion rings.