Stuffed Chicken Rolls in Steamer

1. Meat preparation

chicken leg quarters 8 pcs

Carefully debone 8 larger chicken thighs the way that the skin stays undamaged. Wash the meat (it is better wash it after deboning so it will not slip during removing of bones). Let the water drain and spread on the board skin down.

2. Preparation of stuffing

broccoli 1.1 lb (500 g) • Feta cheese 3.5 oz (100 g)

Finely cut the brocolli, place into a deeper bowl, drip with water and place into the microwave, warm it for 2 minutes so it soften slightly. Crumble the salty cheese over.

3. 

Emmental cheese 3.5 oz (100 g) • ground black pepper 0.5 tsp • ground nutmeg

Grate hard cheese and add together with spices into the brocolli too. You can add pinch of nutmeg.

4. 

With hands combine all ingredients forming the stuffing.

5. 

salt 2 tsp • Camembert cheese 1.75 oz (50 g)

Salt the chicken meat. Evenly spread the stuffing over the prepared meat. Place piece of camembert into the center of every slice.

6. 

From the meat with stuffing form the rolls by joining of longer parts to each other, with the needle and strand sew the rolls.

7. 

all-purpose flour / plain flour 3 tbsp • ground red paprika 2 tsp

Blend flour with paprika, coat the rolls on all sides and place them into the bottom baskets of a steamer.

8. Steaming

rice 10.5 oz (300 g) • salt 1 tsp • water 1.7 cup (400 ml)

Pour rinsed rice into the rice bowl, add salt and water. Place this bowl into the top basket of a steamer. Set steaming time for 40 minutes.