Fiery Chicken Prego Rolls

Prego Sauce

If you’re a fan of a well-balanced prego sauce, charred chicken breast, fresh Portuguese rolls, and crispy homemade crips then this one is for you…

It’s quite simple and truly satisfying! Naturally, you have the freedom to garnish your prego roll with whatever garnish you wish but I can highly recommend sticking to the marinade’s ingredients (the additional sugar is optional but I wouldn’t skip it as you all know how important balance is!). Also, if you’d like to give my Homemade Peri-Peri Sauce a try, then you surely should – this bad boy was used in the prego marinade below.

I decided to pair my prego rolls with some homemade ‘Lays’ chips – so easy if you have a mandoline. Fry them up, salt them up and you’re ready to devour…

Chicken Prego Rolls

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • PREGO ROLLS
  • 6 chicken breasts
  • 6 Portuguese rolls
  • 2 large tomatoes, for garnish
  • half a head of iceberg lettuce, for garnish
  • 1 large red onion, for garnish
  • 3 tbsp Per-Peri sauce
  • 1 cup tomato puree
  • 3 garlic cloves
  • 1 large bay leaf
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tsp sugar, optional
  • 1 tsp cumin powder
  • 1 tsp red masala powder
  • salt to taste

Directions

  1. Place each chicken breast between two sheets of cling wrap and flatten them by pounding them with an empty wine bottle, rolling pin, etc. Aim for a 2cm thickness.
  2. Add the tomato puree, garlic cloves, bay leaf, olive oil, lemon juice, sugar, cumin, red masala, and salt to a blender and blend until smooth. Cover the chicken breasts in the marinade and allow to marinate in the fridge, covered, for a minimum of 30mins but I would recommend 24 hours for maximum results.
  3. Once marinaded you may add some oil to a skillet and cook the chicken breast on a medium to high heat for about 4mins on the first side and 3mins on the other side (you’re aiming to create some char on the chicken breast). Take the remainder of the marinade and add it to a small saucepan. Bring the sauce to a simmer and cook until slightly reduced. You may add some yoghurt/brown sugar if the sauce is too hot (chili-wise).
  4. Start building your prego roll and enjoy, remember the messier the better! Homemade Lays Fries


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