750 gms of chicken meat, minced ( Breast or thigh)
2 cloves garlic
1/2 cup panko breadcrumbs
1 egg
1 tspn dried thyme
1 tspn dried oregano
1/2 tspn salt
good pinch pepper
1 tspn dijon mustard
2 or 3 canned roasted marinated red peppers ( or grill your own and remove skins)
4 T basil pesto
100gms feta cheese
1/4 cup ready made sauce of your choice - ie BBQ, Tomato, Plum,
2 T Worcestershire Sauce
2 T olive oil
Preheat oven to 180C Hot Air with Steam 60% humidity.
In a large bowl mix minced chicken with panko crumbs, herbs, seasonings egg and mustard.
On a large piece of baking paper spread meat into 1.5 - 2cm thick rectangle approximately 30cm x 20 cm
Spread meat with pesto and place row of peppers horizontally along the long edge approximately 8 cm from the side
Lay feta across the peppers
Using the baking paper to assist carefully roll the meat into a cylinder . It helps to start rolling from one side of the paper and then when half rolled, roll from the other side of the paper to avoid rolling the paper into the meat.
Seal the meat cylinder in the baking paper by twisting the ends of the paper , forming a tight roll.
Place on baking tray and place in oven.
Cook for 25 minutes .
Remove from oven and remove baking paper.
Brush glaze generously over the log and return to the oven uncovered for a further 10 minutes.
