CHEESY CHICKEN EMBUTIDO

Ingredients:

1/2	kg	MAGNOLIA CHICKEN STATION GINILING
1	pack (80 mL)	MAGNOLIA CREAMY CHICKEN SPREAD
1/4	cup (40 g)	raisins
1	bundle (100 g)	green onions, chopped
1	pc (100 g)	carrot, grated
1	pc (80 g)	red bell pepper, chopped
1	pack (160 g)	MAGNOLIA CHEEZEE, cut into small cubes
1	cup (60 g)	tomato sauce
1/4	tsp	iodized fine salt
1/4	tsp	pepper
1	tub (100 g)	STAR MARGARINE CLASSIC, melted

Procedure:

1. Prepare steamer. Meanwhile, combine all ingredients in a bowl. Mix well.

2. Place every 1 cup of mixture in pre-cut aluminum foil. Roll and twist ends to seal.

3. Arrange embutido rolls in the steamer. Steam for 1 hour until fully cooked. Remove from steamer and let cool.

4. Slice each embutido into 6 and arrange on a serving plate.

Makes 5 rolls (10 servings)

(Yield: 5 rolls (1 roll-6 slices)/3 pc per serving)

Note/s:

Another way of serivng this dish is to coat a whole piece of cold embutido n beaten egg, rolled in breadcrumbs and then fried.
Cooked embutido can be prepared ahead of time and will keep for months if kept frozen.

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