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5 from 2 votes

Chicken Prego Rolls

Delicious Portuguese Chicken Prego Rolls made from scratch
Course: Main Course
Cuisine: Portuguese
Keyword: chicken prego rolls, portuguese prego, prego rolls
Servings: 8

Ingredients

  • 8 Portuguese Rolls
  • 8 Chicken Breasts
  • Tomato
  • Onion

Prego Sauce

  • 2 tbsp harissa paste
  • 1/4 cup peri-peri sauce
  • 1/2 cup tomato sauce/passata
  • 3 tbsp fresh lemon juice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 3 large cloves garlic minced

Instructions

  • Place all the ingredients for the Prego Sauce in a bowl and mix well
  • Place each chicken breast between plastic wrap or a ziplock bag. Using the flat side of a meat mallet, pound the chicken lightly from the center and working your way to the edges
  • Set aside some of the sauce for later use. Place the chicken breasts in a bowl and pour the remaining marinade over, refrigerate for an hour
  • Heat 3 tablespoon oil in a large pan, on high heat and fry 2 chicken breasts, depending on how big your pan is. Fry them for 1&1/2 minute on each side, ensuring they are fully cooked. Baste with the remaining sauce. Continue cooking the remaining 6 breasts the same way. Add more oil if required
  • Cut the bread rolls in halves. Place the Chicken on one half, drizzle more sauce if you wish. Peri-Peri sauce is also great. Place some sliced onion and tomato on top and cover with the other half of the bread roll.

Notes

  1. I used a griddle pan but a normal pan will work great too. Be careful not to overcook your chicken
  2. Harissa paste is a North African spicy red sauce, can be found in most grocery stores or you an make your own