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Place a saucepan on heat with some water. Bring to boil then add the bell pepper and simmer for 3 minutes. Cool and drain then peel the skin and set them aside.
Place chicken slices between 2 sheets of waxed paper and pound with a mallet to uniform thin thickness.
Place slice of red bell pepper on the chicken fillet (cut the bell pepper to fit the chicken slice) then the cheese and sprinkle with some oregano. Roll up and secure with toothpick.
Warm the olive oil in a large non-stick saucepan, add the chicken rolls and cook from all sides until it’s brown in color. Remove chicken and set them aside.
In the same saucepan; Add the onion and stir for 2 minutes then add the flour and stir for another 2 minutes. Add the mustard, tomato, MAGGI Less Salt Chicken Stock cubes, water and black pepper and stir to boil, simmer for 10 minutes with occasional stirring.
Blend the sauce using an electric hand blender then strain and place in a clean saucepan.
Remove toothpicks from the chicken. Add the chicken into the sauce and simmer for 8 minutes or until chicken is completely cooked. Add the chopped mint and simmer for 2 minutes, stir and serve.
Per Portion of 300g
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