Chicken roulade with ham and pea filling

Name: Chicken roulade with ham and pea filling
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Magyaros
Ingredients: 1200 g whole chicken (deboned); 30 g frozen green peas; 80 g machine-sliced ham (4-6 slices); 50 g stale kifli (diced); 45 g butter (30 g for the roulade, 15 g for the sauce); 2 pcs egg; 1 pinch salt; 12 g fine wheat flour

90 min

Under an hour

Kifli Kukták

Preparation method

Preparation and filling

Before you start deboning the chicken, melt 15 g of butter in a pan. When it foams, pour in the eggs beaten with a pinch of salt, and stir over medium heat for 1-2 minutes until you get soft scrambled eggs. Do not overcook. Stir in the frozen green peas (no need to thaw beforehand), then set aside to cool.

Debone the chicken and lay it out on a cutting board, skin-side down. If the meat surface is uneven, cover it with foil and pound it lightly. Preheat the oven to 190 degrees.

Mix the cooled scrambled eggs with the diced, stale kifli. Salt the laid-out chicken meat, then place the ham slices on top. Distribute the filling over the breast area, then tightly roll up the meat. Tie it with kitchen twine every approximately 2 centimeters, ensuring tight loops, as the meat will shrink during baking.

Chef's tip

If you make stock from the bones left over from deboning the chicken, use it instead of water for basting the meat and for the sauce – the difference in flavor will be significant!