Chef: Tarun Chadha
Category: Salad I Main Course
Cooking Time: 35-40 minutes Prepn/Marin 1 hour 15 minutes
1 kg. Chicken breast, boneless
¾ Cup White rum
1 ¾ cup Cream
10-12 Black olives, sliced
1 ½ tsp. Pepper corn (crushed
¾ cups Spring onion (white), finely chopped
2 cups Mayonnaise
1 ½ Red Wine
Few sprigs Parsley
As required Salt and Pepper
Few leaves Crisp iceberg Lettuce
Marinate chicken breast with rum, cream, salt and crushed peppercorn, and keep in the deep freeze
for t hour.
Process into a fine minced paste and add olives to it
Take cling film and tightly wrap the minced chicken into a cylindrical shape. Tie from both the ends.
Make a couple of holes into the cling film with a fork.
Boil enough water in the large vessel to cover cling wrapped chicken and simmer in slow boiling
water for 20-25 minutes till it is cooked.
Take it out and let it cool. Keep it in a deep freeze from 2-3 hours till it is chilled.
For the sauce, boil the red wine and add spring onions. Cook
till it has reduced to half. Let it cool.
Mix it well with mayonnaise and add seasoning to taste.
To serve, remove the cling wrap and cut 1/2 “ slices of steamed chicken. Arrange fhe s/ices and top
it with red wine onion sauce. Garnish with chopped parsley.
Serve with crispy lettuce and bread rolls.