Chicken Breast Roll with Omelet Filling

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 195 g
2. 2 Eggspack 10 pcs ≈ $1.89 1.5 pcs
3. 3 Mayonnaise 25 g
4. 4 Leekpack 300 g ≈ $2.50 25 g
5. 5 Sunflower oil 8 ml
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk eggs² with mayonnaise

2. Let the mixture sit for 5–10 minutes

3. Cook the omelet on one side under a lid

4. Remove the bone from the chicken¹ breast

5. Tenderize the meat with a mallet, then season with salt and pepper

6. Slice the leek⁴ and sprinkle it over the meat

7. Cover the leek⁴ with the omelet, roll it up, and tie with string, wrapping tightly in plastic wrap