Chicken Rollatini with cream cheese and mint filling with mango and peanut salad

Name: Chicken Rollatini with cream cheese and mint filling with mango and peanut salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 small red chillies; 2 TABLESPOONS Sesame Oil; 4 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 1 red onion; 1/2 Cucumber; 2 Mangoes; 100 g salted, roasted peanut kernels; 1/2 Pot peppermint; 200 g Double cream cream cheese; 7-10 Tbsp Pepper; 4 Chicken filets (approx. 180 g each); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 small red chillies
2 TABLESPOONS Sesame Oil
4 TABLESPOONS Lime juice
7-10 Tbsp Salt
1 red onion
1/2 Cucumber
2 Mangoes
100 g salted, roasted peanut kernels
1/2 Pot peppermint
200 g Double cream cream cheese
7-10 Tbsp Pepper
4 Chicken filets (approx. 180 g each)
2 TABLESPOONS Sunflower oil
7-10 Tbsp wooden skewers

Directions

1
For the salad, clean and wash the chilli and cut into rings. Mix sesame oil, lime juice and chili. Season with salt. Peel onion and cut into fine strips. Wash and clean the cucumber, cut in half lengthwise and cut into slices. Cut mangos from the stone, peel and slice the flesh. Mix prepared ingredients and peanuts
2
For the rollatini filling, wash mint, shake dry, remove leaves except for a little garnish, pluck from the stalks and chop finely. Mix cheese and mint, season to taste with salt and pepper. Wash the meat, dab dry and cut in half horizontally. Season with salt and pepper. Spread the filling over the chicken fillets, roll them up and pin them with wooden skewers
3
Heat 2 tablespoons of oil in a frying pan and fry the roulades for approx. 8 minutes, turning them over. Arrange roulades and salad and garnish with mint