Chicken Bolognese Pull Apart

 6 butter rolls

Garlic Butter
1 tbsp butter
1/2  tsp minced garlic

For chicken bolognese filling 
1/2 cup Adabi tomato pasta
1/2 cup water
200gm Ayamas minced chicken
1 1/2 tsp chicken curry powder
1 medium-size onion, sliced thinly
1/2 tsp of mixed dried herbs (rosemary, thyme, basil, oregano)
2 tbsp grated mozzarella cheese
2 tbsp grated cheddar cheese/parmesan cheese
sugar and salt to taste 


For garlic butter
Heat the butter over medium heat in a small saucepan. When the butter melts, add the chopped garlic to the butter and allow the mixture to cook for 2 minutes, stirring as necessary so the garlic does not brown. Remove from heat.

For chicken bolognese
Heat 2 tbsp oil in a wok. Add in minced chicken and cook stirring continuously making them in smaller pieces. Then add in thinly sliced onions, and saute further. Mix in tomato pasta, water, chicken curry powder and stir to combine. Mix in dried herbs. Stir to cook. The chicken filling must be slightly dried. A minute before closing fire, mix in the cheddar or parmesan cheese. Stir well. Leave the chicken filling to cool for a bit. Before filling in the chicken into the rolls, mix the mozzarella cheese. 


Final touch: 
Preheat the oven to 170C. Using a sharp serrated knife, make 1-inch diagonal cuts across the butter roll of making sure you don’t cut the roll all the way through. Use a spoon to fill in the chicken bolognese filling in between the cuts. Drizzle or coat the top of the roll with garlic butter all around. Allow the rolls to bake for 7-8 minutes. Once baked, coat again with garlic butter and serve warm.