Combine all the ingredients for the embutido meat, in one bowl, except for the butter. Mix thoroughly and divide into 2 equal portions.
Tear 2 big rectangular sheets of aluminum foil, lay on a work board and brush the side up with butter.
Take one half of the ground meat mixture and spread on the aluminum foil into a rectangle around 5x7 inch in size.
Layer the 2 vienna sausages, 2 egg quarters and 2 slices of cheese in the middle and using the aluminum foil start rolling the meat into a log and wrap in foil. Repeat the process with the other half of ground meat mixture. Let both logs set in the freezer for about 30 minutes while you prep the chicken fillets.
Butterfly each chicken fillet on a chopping board and cover with cling wrap. Using mallet, pound the chicken to flatten, making sure that there are no holes.
Season both sides with salt, pepper, dried rosemary leaves and lemon juice and stack up the fillets one after the other. Let marinade in the chiller for about 15 minutes.
Take the embutido logs from the freezer and peel off the aluminum foil – make sure you don’t tear the aluminum foil because you can still use it for wrapping the chicken roulade.
Take the used aluminum foil and flatten it on the board. Take the chicken fillets and lay it on the aluminum foil. Place the embutido in the middle of the chicken fillet and start to roll to encase the whole embutido log with chicken fillet, and use the aluminum foil to wrap and secure everything in place. Repeat process with the other piece.
Load it in the steamer and steam for about 30 -40 minutes or until cooked all the way through.
Servings 0