If you’re a fan of a well-balanced Prego sauce, charred chicken breast, fresh Portuguese rolls, and crispy homemade crisps 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 guy was used in the Fiery Chicken Prego Roll recipe below.
I decided to pair my Prego rolls with some homemade ‘Lays’ chips – so easy if you have a mandoline. Fry them up, salt ’em and you’re ready to devour…
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!
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Pls help! Trying to make this…when does one add the peri peri sauce? In the recipe for the sauce you list tomato purée, in the directions you list tomato paste AND tomato purée. You don’t say when to add the peri peri
Here to help! 🙂 You can add the homemade peri-peri sauce to sauce mixture just before you let it simmer for 15 minutes. This is and optional step but a wonderful one if you’d like to add additional depth and heat to the sauce. Enjoy!
My wife and I tried this recipe last night, the ingredients aren’t conventional for a prego sauce and sound a bit odd but we tried the recipe anyway. This is hands down the best prego my wife and I have ever had. The chicken was marinated in the sauce for 24 hours and remainder added to the roll as suggested. We added a bit of cream to the sauce to make it a creamy prego sauce which was amazing.
I would highly recommend you try this recipe for an easy week night meal.