Chicken Roll
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This tasty Chicken Roll recipe can be made ahead of time and taken to work to save you some dimes on bought lunches! You can add anything you want, make it with any boneless chicken meat or even try something else, simply swap the mayo out for the best condiment to enhance whatever meat you choose.
Ingredients:
- Tin foil
- Glad wrap
- 500g Deagon Bulk Meats Diced Chicken
- 1 bag of Spinach (Qty depends on number of servings)
- 2 Garlic cloves – chopped
- 1/2 Ginger clove – chopped
- 1/2 cup Mayonnaise – as much as you want!
- Deagon Bulk Meats Smokedhouse Bacon – cut into small pieces (there’s really no limit to how much… cause it’s BACON!!)
Method:
- Preheat oven to 180 degrees.
- Blend the diced chicken in a blender until it reaches amince like texture (or your can use chicken mince).
- Fry the bacon & cut into small pieces if you haven’t already.
- Add the bacon into a bowl with the chopped garlic, chopped ginger, spinach & 1/2 cup of mayonnaise.
- Mix well together.
- Put a sheet of gladwarp out.
- Spread a generous amount of the chicken mince out creating a square.
- Add the bowl mixture to the top section of the square (not the middle like I did!), then roll the mixture using the gladwrap to create a log.
- Tie off both ends when you are happy with the size of the roll.
- Wrap in tin foil.
- Fill an oven safe dish halfway with water.
- Add chicken roll & leave for 20 mins @ 180 degrees.
- Remove the rolls from oven.
- Unwrap the rolls & fry them until brown.
- Slice & serve on coconut rice with some greenery.
