Chicken fillets are versatile and can be stuffed with a variety of combinations! In this recipe, we used a classic longganisa and kesong puti combo to add flavor to the usual chicken rolls.
Longganisa and Kesong Puti Chicken Rolls with Garlic Sauce
Chicken fillets are versatile and can be stuffed with a variety of combinations! In this recipe, we used a classic longganisa and kesong puti combo to add flavor to the usual chicken rolls.
Ingredients
Longganisa and Kesong Puti Chicken Rolls with Garlic Sauce
- 1 head Garlic
- 1/4 Cup plain yogurt
- Salt to taste
- Pepper to taste
- 4 pieces Chicken use fillets
- Salt to season
- Pepper to season
- 10 pieces longganisa (we used Vigan Longganisa), casings removed, crumbled, and pan-fried
- 50 Grams kesong puti (white cheese) thinly sliced
- 1/3 cilantro (wansoy) chopped
- vegetable oil for pan-frying
Instructions
-  Make the garlic sauce: wrap garlic in aluminum foil and roast in a preheated 350°F oven for 45 minutes or until soft. (you can also use a turbo broiler set at 175°c.) Slice off the top and squeeze to get the roasted cloves. Mash cloves and add yogurt. Season to taste. Set aside.
- Wrap a piece of chicken fillet in plastic wrap. using a meat mallet, pound chicken until thin and flat (about 6 inches in length, 2 inches in width, and 1/4 inch in thickness). Season with salt and pepper on both sides. repeat with remaining chicken fillets.
- On one end of the chicken fillet, add crumbled longganisa, a slice of kesong puti, and chopped cilantro. roll to make a log. Secure with a toothpick. repeat with remaining chicken fillets.
- Heat oil in a frying pan. pan-fry chicken on all sides until cooked through and golden brown. remove toothpicks and slice chicken diagonally in half. Serve with garlic sauce. Â
-  Make the garlic sauce: wrap garlic in aluminum foil and roast in a preheated 350°F oven for 45 minutes or until soft. (you can also use a turbo broiler set at 175°c.) Slice off the top and squeeze to get the roasted cloves. Mash cloves and add yogurt. Season to taste. Set aside.
- Wrap a piece of chicken fillet in plastic wrap. using a meat mallet, pound chicken until thin and flat (about 6 inches in length, 2 inches in width, and 1/4 inch in thickness). Season with salt and pepper on both sides. repeat with remaining chicken fillets.
- On one end of the chicken fillet, add crumbled longganisa, a slice of kesong puti, and chopped cilantro. roll to make a log. Secure with a toothpick. repeat with remaining chicken fillets.
- Heat oil in a frying pan. pan-fry chicken on all sides until cooked through and golden brown. remove toothpicks and slice chicken diagonally in half. Serve with garlic sauce. Â
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
