Chicken Rolls with Herb Cream Sauce

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Set One
800 grams ground chicken
1 cup chopped onions
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
1/3 cup chopped carrots
3 tablespoons tomato catsup
1/2 cup grated cheese
1/2 pack of Alaska Crema
1/2 cup breadcrumbs
1/3 cup flour
1 egg
1 1/2 teapsoon salt
1/8 teapsoon pepper

Set Two
2 tablespoons butter
1/4 teapsoon rosemary leaves
2 tablespoons chopped parsley
2 tablespoons flour
1/2 cup chicken stock/water
1/2 pack of Alaska Crema
Salt and pepper


1. Blend Set One of the ingredients in a bowl until well blended.

2. Divide mixture into five and wrap with a foil to form a log (Embutido style).

3. Steam for forty minutes and let cool. Chill before slicing.

4. To make the sauce, Set Two, sauté herbs in butter. Add in flour to make a roux.

5. Pour in water, little by little, mixing well after each addition to prevent lumps.

6. Add in crema and cook over low heat until thick.


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