If you have been following me on Social Media you’d have noticed my excitement regarding the awesome blogger challenge that I’m part of from the cool kids over at Blue Ribbon.
The second mystery box arrived last week and on Monday I had the chance to showcase my skills with a few cameras staring me in the face – and this is what I came up with for round two of The Best Thing With Sliced Bread campaign.
We had the following ingredients in our second mystery box: Chicken breasts, onions, mushrooms, butter, parmesan, parsley and a Blue Ribbon Brown Plus loaf. The idea is of course to come up with a main meal that incorporates the bread as star of the show, and let me tell you, this one weren’t as easy as round one.
I decided to make a parsley butter and chicken roulade, pan fried and perfectly cooked with sautéed spicy mushrooms, served with crispy bread crumbed onion rings and parmesan toasts.
It doesn’t have to be complicated…
I am so chuffed that I won the first round for this challenge, guys! I hope my second dish will impress the judging panel just as good.
For now, you should seriously try this recipe for an easy yet impressive meal to present at dinner time. Follow our blogging challenge on Social Media with #BTWSB – Enjoy!
| Prep Time | 20 min |
| Cook Time | 25 min |
| Servings | servings |
- 1 tablespoon butter
- 250 gr button mushrooms chopped
- 2 pinches chili flakes
- 1/2 cup water
- 3 pinches flour
- salt and black pepper to season
- 3 tablespoons soft butter
- handful fresh parsley chopped fine
- 2 chicken breast fillets butterflied and pounded flat
- salt and black pepper to season
- 1 tablespoons butter
- 1 tablespoon olive oil
- 2 slices blue ribbon brown bread toasted
- salt and black pepper to season
- 2 pinches smoked paprika
- 1 onion sliced and poached for 2 minutes
- 1 large egg whisked
- olive oil to shallow fry onion rings
- 2 slices blue ribbon brown bread crusts removed
- 1 cup grated parmesan
- fresh parsley to garnish
Ingredients Mushroom Sauce
Roulade
Onion Rings
Parmesan Toasts
To Serve
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- Preheat the oven to 180 degree Celsius.
- In a saucepan, heat the butter and saute the mushrooms until they release moisture.
- Season with chilli flakes, salt and black pepper.
- Add the water and sprinkle the flour over the mushrooms. Allow to cook and thicken slightly. Set aside.
- Combine the softened butter with the chopped parsley.
- Spread each butterflied chicken breast fillet with herbed butter.
- Roll the chicken breasts and secure with string or toothpicks.
- Heat the butter in an oven safe grill pan and fry the chicken breasts on each side until brown.
- Place the pan in the oven too finish the chicken off, for about 6 minutes. Remove and set aside.
- In a mixing bowl combine the crumbs with their seasoning.
- Have the whisked egg in another mixing bowl.
- Ensure the poached onion rings are dry, dip them in egg and then in the crumbs and shallow fry them in olive oil until golden. Drain on paper towel.
- Place the grated parmesan on top of the toasted slices of bread and grill in the oven until bubbly and melted. Cut into triangles.
- Plate the mushrooms first, topped with sliced chicken roulade and finished off with crispy onion rings and parmesan toasts. Garnish with parsley.
