Chicken Roll

Preparation Time: 30 mins

Cooking Time: 40 mins

Ingredients

2 Kg Large chicken legs (about 7 pieces in a pack)

4 – 5 Cheddar cheese singles or Swiss (sliced about 2 cm in width)

2 Korean Oyster Mushroom use only the stem (sliced about 2 mm in thickness)

4 – 5 breakfast ham (sliced abut 2 cm in width)

1 – 2 tsp Mixed herbs

1 – 2 eggs

1 – 2 tbsp brandy

Dressing

1 can of cream of chicken

1 cup of sour cream

1 tsp lemon juice

For Coating

2 tbsp Mixed Herbs

Wholemeal Bread crumbs

Method

1. Wash and dry the chicken legs using a paper towel. Remove the skin.

2. Marinate chicken with herbs and brandy for about 10 mins.

3. Lay the strips of cheese, ham and mushroom in sequence side-by-side.

4. Roll the chicken and use toothpick to secure the ends.

5. Dip in egg mixture and coat it with breadcrumbs.

6. Leave it in the refrigerator overnight before baking it for 40 mins at 180 degrees celcius.

7. Mixed the cream of chicken with sour cream and lemon juice.  Cook the sauce at low heat till boil. Turn off once it starts to boil. Alternatively cook it in microwave oven at low heat.

8. Serve chicken roll with the sauce.