Chicken Roll

Yesterday evening I had no inspiration for dinner. .I though and tough, opening my pantry and fridge searching for inspiration, until I opened the freezer and saw two chicken breast.

As the evening was a warm sprig evening, I find a good idea make something cold as a salad, but I only had a small plant of icing lettuce and a canned red sweet pepper. So, I started to think again. Until, my brain was illuminated, and started to works. And, I thought, if I made a chicken roll with a Swiss roll?

It is a good idea, isn’t it? And yes, in fact is a great idea. I used only things that I had in my fridge and pantry including some leftovers. The result was fresh and delicate with a subtle contrast between salted and sweet

Chicken Roll

For The roll

• 3 eggs
• 110 grams ( 3½ oz) of castor sugar
• 75 grams ( 2½ oz) of flour
• 2 or 3 tablespoons mayonnaise

Preheat the oven to 210°C (410°F) Grease and line a Swiss roll tin with cooking paper. Whisk the eggs and sugar with an electric mixer or beater on high until the mixture resembles thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon or a wood spatula. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.

Bake for 8 or 10 minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow cooling. Spread the sponge lightly with mayonnaise. Cover with ice lettuce and put the chicken concoction over them. At last put slices of sweet red pepper. Roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and leave rest into the fridge.

Meanwhile the sponge is baking, make the filling

2 boiled chicken breast whit a pinch of salt and a bay leaf

1 small onion chopped

3 tablespoons of honey mustard

100 grams (3 ½ oz) camembert cream to spread

A thread of sunflower oil

Ground black pepper

Others

1 can of sweet red pepper in water preserve

1 small icing lettuce

Method

Finely cut the boiled chicken breast

In a large fry pan put a thread of sunflower oil, and take to the heat.

When the oil is hot, add the chopped onion, and with a spatula don’t stop stirring until the onions are transparent. Then add the chicken and mix well, cook for 5 minutes more. Put the honey mustard mix, and the camembert cream. Mix well. Check the salt and add the ground pepper.