Chicken Rolls With Red Pepper Mayo & Orange Drizzle |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe came from our local newspaper quite some time ago. The red pepper mayo is what makes this so special. Ingredients:
1/2 cup dry white wine |
2 cups water |
1 stalk fresh lemongrass |
3 garlic cloves, crushed |
6 peppercorns, crushed |
1 teaspoon salt |
1/2 cup onion, chopped |
1/4 cup fresh ginger, chopped |
2 lbs boneless skinless chicken breast halves |
2 cups orange juice |
6 center-cut deli roll |
1 head bibb lettuce |
6 orange slices |
1 small fennel bulb, shredded, 6 fronds reserved |
2/3 cup of bottled roasted red pepper, chopped |
1 garlic clove |
1 cup mayonnaise |
1/2 teaspoon orange zest |
1/4 teaspoon hot sauce |
Directions:
1. In large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger.
2. Bring to a boil, then lower heat.
3. Add chicken, cover and poach about 25 minutes.
4. Remove chicken to a plate and cool; discard liquid.
5. Shred chicken into large bowl and mix with red pepper mayo. (See Recipe Below) Refrigerate until chilled.
6. Pour orange juice into saute pan and boil over medium heat to reduce to syrupy consistency, about 20 minutes.
7. Toast deli rolls and place lettuce leaves on each.
8. Divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each.
9. Drizzle orange syrup over top.
10. Place a chicken roll on each of six plates and garnish with orange slice and fennel frond.
11. To make Red Pepper Mayo: In food processor, place 2/3 cup bottled roasted red pepper, chopped, and 1 garlic clove. Process to form a paste. Add 1 cup mayonnaise, 1/2 teaspoon orange zest and 1/4 teaspoon hot sauce. Pulse to blend.
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