Chicken roll with seaweed and stuffing herb mushroom in fresh basil

tomato sauce.



Ingredients for 4 person.



4x100 gm chicken breast

4"by4" inch seaweed

160 gm shitake or wild mushroom (chopped)

3-5 gm mixed herbs

seasoning salt, pepper and paprika powder



Ingredients: fresh basil tomato sauce.



1 tsp olive oil

3-5 gm garlic (chopped)

5-8 gm fresh basil leave (cut stripe)

2 tsp tomato paste

20 gm onion (chopped roughly)

60 gm fresh tomato (dice)skinless.

30 ml white wine

20 ml chicken stock

seasoning salt, pepper and butter(monte)



1) clean chicken breast and cut breast to half(do not cut through),

then spread flat and wide add seasoning. 2) sauteed chopped mushroom

with mix herb and seasoning, (let it cool before roll) 3) place

seaweed on top of the chicken and herd mushroom on top the of the

seaweed, roll it to round shape tie both end, seasoning with paprika

4) preheat frying pan, add little oil , pan-fried lightly brown, (not

cook). 5) preheat oven to 350f, and bake for 5-8 min



Fresh basil tomato sauce.



1) heat up sauce pan add in olive oil , garlic lightly brown and put

onion, fresh basil leave and tomato paste. 2) add in tomato dice,

white wine and chicken stock. 3) adjust seasoning and butter to monte

(to monte mean to thicken the sauce) 4) to serve put the tomato sauce

on the plate and cut 4 slant slice of chicken roll on top the sauce



Hope you enjoy the dish I created.