Roulade of Chicken Breasts with Brown Rice and Nut Stuffing in a Curry Sauce

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8 chicken breasts

Stuffing

50 g butter

1 bunch spring onions, finely chopped

1 red pepper, very finely chopped

250 ml (1 cup) cooked Spekko Saman Brown Rice

100 g unsalted raw cashew nuts, toasted and very finely chopped

2 eggs, beaten

salt and white pepper to taste

Curry sauce

30 g butter

2 onions, sliced

1 potato, peeled and diced

2 Golden delicious apples, peeled cored and diced

2 tomatoes, peeled and chopped

20 ml (4 tsp) tomato puree

60 ml (4 tbsp) Thai curry paste

500 ml (2 cups) chicken stock

65 ml (¼ cup) coconut cream

salt and pepper to taste

Preheat the oven to 180 °C.
First make the stuffing: heat butter and sauté spring onions and red pepper until soft. Add the Spekko Saman Brown Rice and nuts and season to taste. Add eggs to bind.
Beat the chicken breasts between 2 plastic sheets as flat as possible without breaking them.
Place breasts in a double row on a long sheet of cling film and spread the filling evenly over breasts.
Using cling wrap, roll up into a log, put roll on a double layer of foil, remove cling wrap. Roll up tightly with foil and bake for 25 minutes. Remove from oven and let rest for 15 minutes.
To make curry sauce: melt butter in a saucepan and sauté onions until soft. Add potato and apples, cover and cook for 5 minutes.
Add curry paste, tomatoes and tomato puree, cook for 5 minutes. Add stock and bring to the boil then simmer gently for 20 minutes stirring occasionally. Add coconut cream heat through for a further 10 minutes. Once cooked press sauce through a strainer.
To serve; slice roulade, place on a warm serving plate and spoon curry sauce around the chicken. Serve with vegetables in season.

From the Spekko kitchen