Chicken Morcon

4 pcs chicken thigh fillet

Marinade

½ cup pineapple juice

⅓ cup lemon Juice

⅓ cup soy sauce

⅓ cup red onionsminced

¼ cup garlicminced

salt and pepper

Assembly

4 pcs ham slices

2 pcs carrotssliced into strips

1 pc picklecut into 4 long strips

2 pcs hotdogcut into 4 long strips

1 pc red bell pepperjulienne

8 pcs cheddar cheesethick strips

2 pcs boiled eggscut into wedges

flour

2 pcs eggsbeaten

breadcrumbs

oilfor frying

Sauce

1 cup chicken broth

1 cup tomato sauce

2 tbsp fish sauce

1 tbsp ground black pepper

Pound and flatten chicken fillets.

Marinade

Mix together pineapple juice, lemon juice, soy sauce, onions, garlic, salt, and pepper until well combined. Add chicken, making sure everything is completely submerged. Marinate for 30 minutes. Remove from marinade. Set aside marinade for later.

Assembly

Place and layer ham, carrots, hot dogs, pickles, bell pepper, cheese and egg slices on top of chicken and roll the chicken. Seal with cooking twine.

Roll the chicken in flour, beaten eggs, and breadcrumbs and fry in a little oil until golden.

Sauce

Drain the oil off the pan and add marinade then tomato paste, cook around in the pan until browned and almost reduced. Deglaze with chicken broth and add tomato sauce, fish sauce, and ground black pepper. Cook for a few minutes.

Return chicken to the sauce and allow to simmer for a few minutes.

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