Cheesy chicken strips

Posted on December 28, 2010. Filed under: Microwave, Non-veg | Tags: |


100 gm: Amul Gouda Cheese (cut into batons)
1 tbsp: Green Peppercorns (crushed)
1 tbsp: Black Olives (finely chopped)
1 tbsp: Green Olives (finely chopped)
2 nos. Jalapeno Chillies (finely chopped)
1 tsp: White Vinegar       
1 tsp: Olive Oil
To taste: Salt
To taste: Black Pepper powder
2 tbsp: Amul Butter
3-4 cloves: Garlic (finely chopped)
2 nos. Green Chillies (finely chopped)
1 nos. Onion (finely chopped)
1 tsp: Fresh Thyme (minced)
1 tsp: Fresh Parsley (minced)
1 tsp: Fresh Rosemary (minced)
500 gm: Chicken Mince
1 tsp: Red Chilli Flakes
½ tsp: Dried Oregano
1 tsp: Worcestershire Sauce
6 sheets: Wonton Sheets (cut into flat strips of 1” width)
2 nos. Eggs (beaten)


1. Marinate cheese batons with crushed green pepper, olives, jalapenos, vinegar, olive oil, salt and black pepper for 10 minutes in a bowl.

2. In  a pan heat butter, add garlic, green chillies and onion.saute till onion turns golden. Mix in thyme, parsley, rosemary and chicken. Cook for 2-3 minutes on a low flame.

3. Add chilli flakes, oregano, black pepper and worcestershire sauce and cook till chicken is done.

4. On a boeard arrange 8 wonton strips side-by-side and weave 8 more horizontal wonton strips into them. The final product should look like a woven mat. Repeat process with remaining strips to make 4 mats.

5. Preheat oven to 180*C.

6. Brush prepared “mats” with egg wash and carefully place in a small strainer egg-brushed side up. Fill with gouda cheese mixture and top with chicken mince. Fold ends together overlapping each other. Brush with egg wash to ensure proper sealing.

7. Invert filled wonton “bowls” onto a greased baking tray and brush over with more egg-wash. Bake till wonton strips are golden and crisp. Serve hot.

Burnt Garlic Cream Sauce


4 tbsp: Amul Fresh Cream
2 tbsp: White Wine
1 ½ tbsp: Amul Butter
2-3 cloves: Garlic
To taste: Salt
1 tsp: Black Pepper


1. In a pan heat butter, add garlic and sauté on a high flame.

2. Add wine and cook for 10 to 15 seconds, remove pan from flame and add cream, salt and pepper.

3. Mix well and serve with Cheesy Chicken in Crispy Strips.

Bell Mayo Mustard Salad


1 nos. Red Capsicum (cut into juliennes)
1 nos. Yellow Capsicum (cut into juliennes)
1 tsp: Lemon Juice
1 tbsp: Mayonnaise
To taste: Salt
To taste: Ramdev Black Pepper powder
1 tbsp: Fresh Parsley (finely chopped)
½ tsp: Dijon Mustard


1. In a bowl combine red and yellow capsicum with lemon juice, mayonnaise, salt, pepper, parsley and mustard.
2. Refrigerate till chilled and serve with Cheesy Chicken in Crispy Strips.


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