Photo: Korea Ministry of Food and Drug Safety

Cream Sauce Chicken Rolls

Name: Cream Sauce Chicken Rolls
Cuisine: South Korea
Ingredients: 150 g chicken (breast, 150g); shrimp (king prawns, 3 whole); 20 g bacon (20g); 20 g garlic (20g); 5 g basil (5g); asparagus (3 pcs); king oyster mushroom (1 pc); cheese (1 sheet); 10 g butter (10g); 0.2 g salt (0.2g); 0.01 g ground black pepper (0.01g)

크림소스치킨롤

Main dish · Boiled

MainsCourse

401kcal · per serving

Not spicySpice

Gluten-free

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Recipe

Cream Sauce Chicken Rolls

Not spicyGluten-freeContains: dairy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

chicken닭고기(가슴살,(breast, 150g)
150 g
shrimp새우(king prawns, 3 whole)
bacon베이컨(20g)
20 g
garlic마늘(20g)
20 g
basil바질(5g)
5 g
asparagus아스파라거스(3 pcs)
king oyster mushroom새송이버섯(1 pc)
cheese치즈(1 sheet)
butter버터(10g)
10 g
salt소금(0.2g)
0.2 g
ground black pepper후춧가루(0.01g)
0.01 g

Nutrition per serving

401kcal

10.9gCarbs

24.6gProtein

28.8gFat

262.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the chicken breast thin and season with salt and black pepper.
Peel and clean the shrimp.
Blanch the bacon in boiling water.
Mince the garlic and basil and mix them into the butter.
Place the bacon and the minced garlic butter on the chicken breast.
Put the garlic-basil butter and cheese in a pot and heat, then add the ? and reduce.

💡 TipBlanching the bacon before use reduces sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.