Recipe for Thai-Style Chicken Roulades 
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Yield:
4 servings
Ingredients:
Amount Ingredient
100 gm Soft white breadcrumbs, (31/2 oz)
2 x Shallots, finely diced
2 x Red chillies, finely diced
60 ml Fresh coriander, finely chopped (4tbsp)
2 stalk lemon grass, finely chopped
15 ml Blue Dragon Thai Fish Sauce, (1tbsp)
15 ml Light soya sauce, (1tbsp)
30 ml Melted butter, (2tbsp)
1 x Lime, juice and rind of
1 x 500 g pack Waitrose Boneless and Skinless Chicken Thigh Fillets
Instructions:
Instructions: In a large bowl, mix together all the ingredients, except the chicken fillets and bacon.

Wrap each fillet in cling film and beat gently with a rolling pin to an even thickness so it is large enough to fill and roll.

Place a little stuffing in the centre of each piece of chicken, roll up and wrap with two rashers of bacon, securing with a cocktail stick.

Place the chicken roulades in a lightly oiled roasting tray in a preheated oven 200 C, 400 F, gas mark 6, for 20-25 minutes or until thoroughly cooked.

NOTES : Weve combined authentic Thai ingredients including chilli, coriander, lemon grass and lime to create a delicious stuffing for chicken pieces. Serve the roulades with stir-fried vegetables tossed in hoi-sin sauce.

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