Longganisa and Kesong Puti Chicken Rolls with Garlic Sauce

 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.

 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.