Chicken Breast Roll with Omelet

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 195 g
2. 2 Eggspack 10 pcs ≈ $1.93 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 and a pinch of salt, let rest for 5–10 minutes.

2. Pour the mixture onto a greased skillet, cover, and cook on low heat for 4–5 minutes without flipping until the omelet sets. Cool.

3. Separate the chicken¹ breast from the bone, keeping the skin intact, and flatten into a thin layer.

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

5. Slice the leek⁴ into thin rings and sprinkle over the meat.

6. Cover the meat with the omelet, roll tightly into a log, secure with kitchen twine, and wrap in foil.

7. Bake at 375°F (190°C) for 40–45 minutes until the juices run clear and the internal temperature reaches 185°F (85°C).

8. Let the roll rest for 10 minutes, remove the twine and foil, and slice into pieces.