Chicken Roulade Stuffed with Turkey Ham

8 chicken thighs
Lettuce leaves
100 gms Ham cut into strips
Carrots, capsicum, spring onions cut into strips
Soya sauce 2 tbsp
Pepper powder ¼ tsp
Sugar ½ tsp
Vinegar 1 tbsp

Debone the chicken thighs and with a knife spread open. Leave skin on.
Marinate with the soya sauce, pepper sugar and vinegar. Overnight or for 4 to 5 hours
Spead open chicken thighs and put a lettuce leaf on it with the ham, and veges as shown


Roll the thighs into a nice roll and secure with toothpicks

Bake in an oven over a double boiler for an hour or so or until chicken is done. Keep basting the chicken with the juices gathered. Once browned, Remove chicken and let it rest for sometime till it is cold enough to handle…

Remove toothpicks. With a sharp knife slice the chicken into rounds as shown. Serve on bed of salad leaves. Can be served cold right from the refrigerator too.