Directions
Place the chicken breast on a chopping board, with your hand flat on top. Using a sharp knife, horizontally slice the chicken breast starting from the thicker end and all the way down to the thinner end.
Do not cut all the way through to the opposite side, stop cutting about half an inch away from the opposite side. Spread it open so that it resembles a butterfly.
Place the butterflied breast in between two pieces of cling film. Using a rolling pin or a meat mallet, lightly pound the chicken and flatten to ¼ inch thickness. Lightly season both sides with salt and pepper.
Place prepared stuffing on the chicken breast. Tightly roll the chicken breast with the filling inside. Tuck the edges as you roll. Secure the roll by placing it seam side down.
Using cling film, tightly wrap the prepared chicken roulade and refrigerate for at least an hour.
Pouch the chicken roulade in water for 12 minutes. Take it out and refrigerate again for 30 minutes after that unwrap the roulade and cook on each side in some oil, ensuring the chicken gets a golden brown color on each side.
Once cooked, transfer to the chopping board and allow it to rest for 7-10 minutes. Using a serrated knife, cut ½ to 1 inch sized pieces and set aside for serving.
In a sauce pan over medium high heat, garlic, sauté for a min then add hot sauce, red chili powder and tomato puree. Adjust salt as per your taste. Cook well add chicken stock according to desired consistency and cook for 2 to 3 mins and its done.
