Well done to Lucky for making it to the semi-finals of Taste Masters Season 6 — what a journey it’s been! He brought heart, flavour, and serious skill to the table with this Chicken Roulade served alongside bold, punchy pickled vegetables.
2 Chicken breast 2 Red peppers 2 yellow peppers 1 tsp Onion powder 4-5 White baby onion 1 punnet edible flowers 1 punnet fresh basil 1/4 cup olive oil 1/2 cup Balsamic vinegar Salt, pepper to taste
Prepare the roulade: Butterfly and flatten the chicken breast. Season with salt, pepper, and onion powder. Julienne peppers and onions, sauté lightly in olive oil, and place on the chicken. Roll tightly in cling film and poach gently or roast until cooked. Slice into medallions. Pickled vegetables: Thinly slice remaining onions and peppers. Quick-pickle them in a mix of balsamic vinegar, sugar, and salt for 30 minutes. Plating: Place medallions on the plate, top with pickled vegetables, fresh basil, and edible flowers for aroma and elegance.
