Foily Chicken Rice & Creamy Garlic Herb | Masala Mornings | Shireen Anwar | 23 Oct 23 | MasalaTv 

Foily Chicken Rice & Creamy Garlic Herb Mashed Potatoes with Chicken Steak | Masala Mornings | Shireen Anwar | 23 Oct 23 | MasalaTv ‪@MasalaTVRecipes‬
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Creamy Garlic Herb Mashed Potatoes with Chicken Steak Written Recipe :
Ingredients :
Chicken breast fillets ½ kg
Salt 1 tsp
Garlic crushed 1 tbsp
Black pepper 1 tsp
Mustard paste 1 tsp
Worcestershire sauce 1 tbsp
Chopped onion into thick cubes 1 cup
Mushrooms sliced 6
Tomato julienned 1
Cheddar cheese 100 gm
Flour as required
Butter 2 ounce
Cream ½ cup
Oil ¼ cup
Boiled vegetables to serve
Mashed potatoes to serve
METHOD :
Marinate fillets with salt, garlic, black pepper, mustard paste, Worcestershire sauce, and keep it for 1 hour. Heat ¼ cup oil in a pan, fry onion, mushroom, and tomato for 3 mins, remove from heat, and cool, put 1 tbsp boiled veggies in a marinated fillet, put cheese sticks in it, and roll it tightly. Heat ¼ cup oil in a frying pan, toss each fillet roll in flour, and fry until golden, arrange in an oven tray, keep them in a preheated oven on 180 D for 10 to 15 mins, or grill in a frying pan. Keep the remaining stuffing in a pan, add brown sauce, and cook on low heat for a couple of minutes. Lastly add butter, and cream, remove from heat, pour on the fillet rolls, and serve with mashed potatoes and boiled veggies.
FOILY CHICKEN RICE Written Recipe :
Ingredients :
Rice boiled ½ kg
Chicken boneless cut into julienne ½ kg
Garlic julienne 2 tbsp
Soya sauce 2 tbsp
Chili oil ½ cup
Green chilies sliced 4
Carrots thinly sliced ½ cup
Capsicum thinly sliced 1
Spring onion finely chopped 1 cup
Salt 1 tsp
White pepper ½ tsp
Chili sauce 2 tbsp
Ketchup ¼ cup
Corn flour (mixed in ¼ cup water) 2 tbsp
METHOD
Heat chili oil, add ginger julienne, and chicken julienne with all the seasonings, and fry well, add 2 cups water, cover, and cook till boiling, thicken with corn flour paste, fold in capsicum, carrot, and green chili, take a large piece of foil and put half rice, spread chicken mixture, spring onion chopped, top with remaining rice, drizzle with 2 tbsp chili oil, wrap and bake for 20 mins on 180 D, serve hot.
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