Sunday, April 22, 2007

Chicken Roll

This recipe is one of my Aunt Thelma’s favourites. I always find it in her menu every time we have family gatherings. She taught me the procedure to cook chicken roll. I learned that some called this recipe Cordon Bleu.


½ kilo chicken breast fillets


1 egg beaten

Bread crumbs

Salt and pepper

4 slices sweet ham

4 slices cheddar cheese


Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick. Season it with salt and pepper. Place a slice of sweet ham on one end of each breast. Top with cheese and then roll. Season breadcrumbs with pepper. Dip filled chicken breasts in flour, then egg and roll in breadcrumbs. Deep-fry until cooked through and drain in paper towels.

Wednesday, April 04, 2007


After a long absence because of some computer problems, here I am again posting this embutido picture. I got the recipe from Iska and tita C. Thank you for sharing this delicious recipe. You will notice that it's not a round embutido but a square one, I used a loaf fan because I ran out of supply of aluminum foil (lol).