Orange Marmalade Chicken Roulade
2 pcs boneless chicken leg
1/4 cup panko bread crumbs
1 tsp dried basil
1 tsp dried oregano
1/2 tsp cayenne
1 tsp smoked paprika
Salt and Pepper
1 tsp orange marmalade
1/4 cup fresh parsley (finely chopped)
2 tbsp bacon bits
1 tsp butter
1 small packet of brussels sprouts
1 pear (cut into 1 inch pieces)
Directions:
1. Pre-heat the oven at 350°F or 180°C. Combine the dry ingredients and the marmalade. |
2. Season the chicken with salt and pepper. |
3. Spread the rub mixture on the chicken. Roll and tie using a kitchen twine. |
4. Wrap tightly with cling film. Refrigerate for about 30 minutes to an hour. |
5. Take out from the fridge, remove the cling film and place in a baking sheet lined with aluminum foil. Season with a little salt and pepper. Leave out for about 5 minutes. |
6. Bake for 20-25 minutes until golden brown. Set aside and let rest for about 10 minutes before cutting. Looks delish right about now, right? |
7. Cook bacon bits in a pan at medium heat. |
8. Set aside. |
9. Cook the brussels sprouts in the bacon fat for about 5-8 minutes. |
10. Combine the brussels sprouts, pear slices and the bacon bits in the same baking sheet. Broil for about 5 minutes. |
11. Add butter in the same pan. |
12. Add fresh parsley. Let reduce for about 3-5 minutes. |
13. Cut and serve with the brussels sprouts and pear side dish. Top with the butter parsley sauce. Plate and Enjoy! :) |
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