Chicken Galantina Roll


  1. Marinate chicken in soy sauce, calamansi and pepper for at least 1 hour. Refrigerate.
  2. For the stuffing, combine bread and milk in a bowl. Let stand until bread softens then mash until smooth. Add the rest of the ingredients and blend well.
  3. To assemble, cut back part of chicken and lay flat on a tray. Place filling in the center of chicken and roll carefully. Wrap with foil. Secure ends by twisting the foil or tie with a string.
  4. Steam for 1 hour. Cool then chill. Slice before serving.

Makes 8 to 10 servings.

*Ask butcher at Magnolia Chicken Station. They can have it ready for an hour if no boneless chicken is available.