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2 pcs. Chicken breasts, skinned, filleted and butterflied, marinated with lemon juice
1 tbsp. cooking oil
1 pc. Onion, minced
4 cloves Garlic, minced
1 1-inch slice Ginger, minced
1 tbsp. Patis (fish sauce)
1 pack Taro leaves, washed
1 cup Coconut milk
Salt and Pepper to taste
1/24 (to ½) cup Cream cheese, sliced into strips
1 cup Flour, sifted
1 Egg, beaten
1 cup Breadcrumbs
Cooking oil for pan-frying
Lay chicken breasts on a piece of plastic film. Cover with another piece of plastic film. Using a mallet, pound on the chicken to tenderize and flatten evenly but still keeping the meat in one piece.
To make the laing, sauté onion, garlic, and ginger in 1tbsp. oil in a medium sized, heavy-bottomed pan until lightly browned. Pour in fish sauce and add taro leaves, then add coconut milk and allow to simmer over low heat until the taro leaves are cooked through and the coconut milk has reduced. Season with salt and pepper to taste.
After tenderizing the chicken breast, remove the upper sheet of plastic film and line one side of the flattened chicken breast with two strips of cream cheese and some laing. Season with salt and pepper.
With the assistance of the plastic film at the bottom, roll the flattened chicken breast tightly, making sure the filling does not fall out, and seal the edges of the plastic film by twisting like a candy wrap. Refrigerate for an hour or until the chicken roll will hold its shape even after the plastic film is removed.
Season the flour and the breadcrumbs separately with salt and pepper.
Dredge chicken rolls in flour, dip in beaten egg and roll in breadcrumbs.
Pan fry each side in enough oil until golden brown.
Slice into medallions and serve.
Enjoy your Laing Cordon Bleu!