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Categories:Viewed: 117 - Published at: 4 years ago
Ingredients
- 1 Chicken breast (without skin)
- 2 Sliced cheese (melting type)
- 2 Ham (thin sliced)
- 1 tsp *Dried thyme
- 1 tbsp *Olive oil
- 1/2 tsp to 1 tsp *Cumin powder
- 1 Salt and pepper (to taste)
Method
- Mix cumin, thyme and olive oil in a bowl.
- Butterfly the chicken breast to make the thickness even, then pound with the back of the knife blade or tenderizer to flatten it out.
- Season both sides with salt and pepper.
- On a plastic wrap, spread the spice mix from Step 1 in the shape and size of the chicken.
- Place the chicken on top of the spices, then put ham and cheese.
- Roll the chicken to form a tube, wrap tightly, and tie with twine.
- (You can wrap it with twice with the plastic wrap to avoid the juice from leaking!)
- Boil water in a pot and place in the chicken.
- Poach it in low heat for 15 minutes.
- After poaching, cool the chicken in its plastic wrap.
- Unwrap the chicken while making sure to save the juice, and slice it.
- Plate the chicken and use the juice as the sauce.
- I used cheddar cheese slices and beer sausage.
- I had 1 teaspoon of cumin in my previous recipe, but it was as delicious when I halved the amount of cumin.
- Please adjust it to your taste.
