Ingredients
- 2 Chicken breast meat
- 1 tsp Seasoning and salt mix (I used Krazy Salt
- but plain salt is OK too)
- 1 tsp Sugar
- 1 Black pepper
Instructions
- Butterfly the chicken breasts by cutting them in half lengthwise and opening up the two halves like a book, leaving the back part attached.
- Do this with the 2 breasts.
- Rub the Krazy salt, sugar and black pepper into the chicken meat.
- Put into a Ziploc bag, push any air out of the bags and close.
- Leave to marinate in the refrigerator for 2 to 4 days.
- Add some dried rosemary or other herbs or garlic to taste.
- Spread out about 3 sheets of plastic wrap, and line up the 2 chicken breasts end to end.
- Using the wrap roll the chicken up to form one big roll, like a roll cake or rolled candy.
- Secure each end of the roll closed with elastic bands or twist the ends of the plastic wrap well.
- Tie up the roll with some kitchen twine or elastic bands, and wrap the roll twice with aluminum foil.
- Cook the roll for 15 minutes in boiling water.
- Let it cool down in the cooking water for half a day, and it's done!
- (I cook it in the evening, let it rest overnight and take it out in the morning.)
- When it's really hot and humid in the height of summer, leave for just 2 to 3 hours rather than overnight.
- It's delicious when served in a simple arrangement with sliced tomatoes.
- Add some canned sardines and melting cheese and bake in the oven for an appetizer that goes great with wine.
- I added some rosemary and thyme.
- It was the most delicious version I've made yet!
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