Fiery Chicken Prego Rolls
A Portuguese roll loaded with tender marinaded chicken fillets with a homemade Prego sauce, topped with red onion and tomatoes. Easy and delicious!
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Servings: 6
Ingredients
Prego Roll
- 6 Portuguese rolls
- half a head of iceberg lettuce
- 2 large tomatoes sliced
- 1 large red onion thinly sliced
Chicken Marinade/Sauce
- 2 tbsp olive oil
- 3 garlic cloves finely sliced
- 1 tbsp tomato paste
- 1 large bay leaf fresh or dry
- 1 cup tomato puree
- 3 tbsp lemon juice
- 1 tbsp sugar optional
- 1 tsp cumin powder
- 1 tsp red masala powder
- 4 tbsp Per-Peri sauce your favourite hot sauce, optional
- salt to taste generously
- 6 chicken breasts
Instructions
- Place chicken breast between two sheets of cling wrap. Using a rolling pin or tenderizer, flatten the chicken - aim for an overall thickness of 2cm. Place in the fridge until needed.
- Bring a medium saucepan to a medium heat. Add olive oil, sliced garlic, tomato paste, bay leaf, cumin powder, and red masala powder for about 2-3 minutes or until fragrant.
- Add tomato puree, lemon juice, sugar and salt to the spices. If you want to add more heat, then add the optional homemade peri-peri sauce or hot sauce of your choice. Simmer on low heat for around 15 minutes. Note: You may add some yoghurt/brown sugar if the sauce is too hot (spice-wise). Allow the sauce to cool and remove the bay leaf.
- Coat the chicken with enough sauce and keep the remainder for when you assemble the Prego roll. Cover the chicken with cling wrap and marinade in the fridge, for a minimum of 30 minutes but preferably 24 hours for maximum results.
- Once marinaded, bring a medium saucepan to a medium-high heat. Once hot enough, add the chicken. Cook on one side for 4-5 minutes, once releases from the pan flip and cook for another 2-3 minutes or until a crust forms.
- Cut rolls in half and layer with Prego sauce, chicken breast, lettuce, freshly sliced tomato and onion.
- Enjoy tastebuds, remember the messier the better!