Mozarella Chicken Rolls

About Mozarella Chicken Rolls

Ingredients

• Boneless chicken breasts 2
• Mozzarella cheese 1 slab
• Mint chutney as required
• Oil 1½ tbsps + to shallow-fry
• Red chilli powder ½ tsp
• Salt ½ tsp

How to Make Mozarella Chicken Rolls (Stepwise Photos)

Method

1. Slit each chicken breast horizontally from middle without cutting through. Open them out, keep them between two polythene sheets and beat with a steak hammer to flatten them. Trim the edges to straighten them and cut each breast into 2 equal pieces.
2. Cut mozzarella cheese into 4 pieces the same length as the chicken pieces.
3. Spread mint chutney on the chicken breasts. Place mozzarella fingers in the middle of the chicken breast and roll. Trim the edges of the rolls if required. Keep these rolls on a plate.
4. Take 1½ tbsps oil in another plate, add red chilli powder and salt and mix well. Roll the chicken rolls in this mixture.
5. Heat sufficient oil in a non-stick pan, place the rolls in it and cook, rotating the rolls for even cooking on all sides, till the chicken is well cooked.
6. Drain and arrange them on a serving platter and serve hot with a bowl of mint chutney.

Additional Tips and Tricks

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Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps