Meat from chicken breast and thigh are ground together and then stuffed with smoked turkey ham and good melting cheese. These rolls are then breaded and shallow fried until golden and juicy. A classic demi-glaze sauce is a perfect compliment for this Christmas dinner dish!
Put all ingredients in a bowl.
Mix well with tomato paste and ground black peppercorn.
Bake in 180 degrees Celsius oven for 30 minutes until brown.
Transfer roasted ingredients into a saucepan, add enough water and boil at low heat for 3 hours. Strain and keep aside.
Heat butter in a pan, add in minced carrot, celery, onion and garlic. Sauté until fragrant.
Add in plain flour and half brown stock.
Simmer until thickened. Strain.
Mix both together and simmer until reduced.
Add in butter, off heat and stir until butter melted. Serve warm.
Put everything except for turkey hams and cheese into a chopper.
Process until fine.
On a clean aluminium sheet, spread 120 gram of ground chicken meat into a square.
Place two pieces of turkey hams over and one slice of cheese.
Roll the patties into a roulade, wrap tightly by twisting both ends.
Bake in oven for 30 minutes.
Dip roulades into egg mixture, then onto flour.
Dip the roulade one more time into egg mixture and finally onto the bread crumbs.
Heat oil in a pan and fry the roulades until golden brown.
Serve hot with demiglaze.
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