5 servings

Ingredients:
10     pcs        Chicken breast fillet, butterfly cut
  1     tsp          Iodized salt
 ½     Tbsp      Freshly ground pepper
  4     Tbsp      Lemon juice
  1     tsp          Rosemary
10     pcs         Eggplant slice, ½” thick
  2     pcs         Red bell pepper
  2     pcs         Celery sticks, quartered - cut horizontally
 ½     cup         Cream cheese
  1     liter         Canola oil
  2     pcs         Large red onion
  5     Tbsp      Spicy Tinapa in Tomato Sauce
10     pcs         Lemon grass
  3     pcs         Large egg, beaten
  1     cup         Fried chicken breading mix

Procedure:

1. Marinate chicken with salt, pepper, lemon juice, and rosemary for 1 hour.
2. Grill eggplant and red onion until half done and translucent and cut into small pieces respectively. Set aside
3. Roast red bell pepper until blackened, then immediately immerse in ice water bath. Peel off blackened skin, take out stem and seeds. Cut into 10 pcs. Set aside
4. Arrange 1 slice of eggplant, 1 piece red onion, 1 piece red bell pepper, 1 piece celery stick and ½ tablespoon of Spicy Tinapa, and 1 teaspoon of cream cheese on it. Roll up chicken breast fillet, making sure to tuck in sides. Secure roll by making a tie using lemon grass. Do the same with the rest of chicken slices.
5. In a deep fryer, heat remaining oil.
6. Dip chicken rolls in egg, coat with fried chicken breading mix, and fry until golden brown. Drain excess oil on paper towel.

HERBED BUTTER SAUCE
Ingredients:
½ cup Butter
1 Tbsp Minced garlic
1 Tbsp Spring onion, chopped
1 Tbsp Parsley, finely chopped
¼ tsp Ground Pepper
¼ tsp Iodized salt

Procedure:
Mix all ingredients in a sauce pan. In a sauce pan, melt butter over low heat. Add the rest of the ingredients and cook for 5 minutes. Drizzle herbed butter on top of the chicken roll and serve.