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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Rolls with Red Pepper Mayo and Orange Drizzle
2007 National Chicken Cooking Contest Finalist
Janine Washle, Sonora, KY
Ingredients:
- 2 pounds boneless, skinless chicken breast halves
- 1/2 cup dry white wine
- 2 cups water
- 1 stalk fresh lemon grass
- 3 cloves garlic, crushed
- 6 peppercorns, crushed
- 1 teaspoon salt
- 1/2 cup chopped onion
- 1/4 cup chopped fresh ginger
Red Pepper Mayo: recipe follows
- 2 cups orange juice
- 6 center-cut deli rolls
- 1 head boston bibb lettuce
- 6 orange slices
- 1 small fennel bulb, shredded, 6 fronds reserved
Directions:
In large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger. Bring to a boil then lower heat; Add chicken, cover and poach about 25 minutes. Remove chicken to plate and cool; discard liquid. Shred chicken into large bowl and mix together with Red Pepper Mayo; refrigerate until chilled. Put orange juice in saute pan and boil over medium high heat to reduce to syrupy consistency, about 20 minutes. Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each. Drizzle orange syrup over top. Place a chicken roll on each of 6 plates and garnish with orange slice and fennel frond. Makes 6 servings.
Red Pepper Mayo: In food processor, place 2/3 cup of bottled roasted red peppers, 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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