I like Banapple’s Herbed Chicken Rolls with Basil Cream Sauce (P175.00). So I made my own. 🙂 But I added malunggay. 😀 Interesting?!
Malunggay is everywhere in our neighborhood, it’s easy to grow and not sensitive to weather. It’s also very nutritious if you notice the left and right campaign of Department of Health (DOH). What I like about malunggay is that it doesn’t add flavor to any dish where you put it in. What it only add is antioxidants and fiber if cooked properly… So, why not add something handy and healthy?
Making chicken rolls is a bit messy, it involves pounding the chicken breast fillet and breading (a lot of kitchen work).
I used Jolly Cream of Mushroom (P38.00), you can use Campbell’s (P58.00) but it’s a lot more expensive. There’s no big difference with the taste, they are very close, in fact I don’t know the difference.
The McCormick’s basil leaves is from my Mama Liz, I think the price in supermarket is around P45-P50.
I used CDO Sweet Ham (P67.00) and Kraft Eden Cheese (P50.00)
I mixed the cream of mushroom with milk and basil and poured it to the chicken rolls.
Serves – 4 @ approx. P40.00 each
4 chicken breast fillets
For the breading
2 eggs, beaten
For the sauce
1/2 can of Jolly Cream of Mushroom – P38.00
1 tsp McCormick Basil Leaves
1/4 cup milk
1 Pound chicken breast fillets in between sheets of cling wrap until they flatten to 1/2-inch-thick.
2 Put fillings, cheese, malunggay and sweet ham on one end of the breast then roll tightly toward the other end so that the filling is completely encased in the chicken. Secure with toothpicks.
3. Dip filled chicken breasts in flour, then egg and roll in breadcrumbs.
4. Deep-fry until cooked through and drain on paper towels. Serve and enjoy!