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Makes 3 servings
Preparation and cooking time: 1 hour and 20 minutes


3 pieces chicken breast fillets
Salt and pepper to taste
9 pieces calamansi, juiced
1 cup laing
½ block cream cheese
6 pieces peeled shrimp
1 cup flour, seasoned
2 eggs, beaten
1 cup bread crumbs, seasoned
2 tablespoons cooking oil
Ranch dressing for serving


  1. Season chicken with salt, pepper and calamansi juice.
  2. Sandwich chicken in two plastic films and pound using a mallet to tenderize and flatten.
  3. Remove upper plastic. Add about 2 tablespoons of laing, 2 strips of cream cheese, and 2 pieces of shrimp per chicken fillet. Roll tightly with the help of the lower plastic film and twist edges to secure like candy. Refrigerate for an hour.
  4. Dredge chicken rolls in flour, dip in beaten egg, and roll in breadcrumbs. Repeat to double coat.
  5. Deep fry in hot oil in a deep pot for 7 to 10 minutes or until golden brown.
  6. Slice and serve with ranch dressing.

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