Frank's Recipes! Chicken Roll with Seaweed and Stuffing Herb Mushroom in Fresh Basil Tomato Sauce

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Chicken Roll with Seaweed and Stuffing Herb Mushroom in Fresh Basil Tomato Sauce

4 100 gm chicken breast
4 inch by4 inch seaweed
160 gm shitake or wild mushroom (chopped)
3-5 gm mixed herbs
seasoning salt, pepper and paprika powder

Fresh Basil Tomato Sauce
1 tsp olive oil
3-5 gm garlic (chopped)
5-8 gm fresh basil leave (cut stripe)
2 tsp tomato paste
20 gm onion (chopped roughly)
60 gm fresh tomato (dice) skinless.
30 ml white wine
20 ml chicken stock
seasoning salt, pepper and butter (monte)

Ingredients for 4 person.

Clean chicken breast and cut breast to half (do not cut through), then spread flat and wide add seasoning. Sautéed chopped mushroom with mix herb and seasoning, (let it cool before roll). Place seaweed on top of the chicken and herb mushroom on top the of the seaweed, roll it to round shape tie both end, seasoning with paprika. Preheat frying pan, add little oil, pan-fried lightly brown, (not cook). Preheat oven to 350f, and bake for 5-8 min.

Fresh basil tomato sauce
Heat up sauce pan add in olive oil, garlic lightly brown and add onion, fresh basil leave and tomato paste. Add in tomato dice, white wine and chicken stock. Adjust seasoning and butter to monte (to monte mean to thicken the sauce). To serve put the tomato sauce on the plate and cut 4 slant slice of chicken roll on top the sauce.