Chicken Galantina stuffed with California Raisins, Sausage and Cheese

AuthorCalifornia Raisins
Rating
Chicken Galantine Stuffed with California Raisins, Sausage and Cheese
Yields1 Serving
 100 g California Raisins
 500 g Ground Chicken
 40 g Chorizo de Bilbao
 30 g Cheese
 10 g Pistachios
 20 g Pineapple Tidbits
 20 g Pickle Relish
 30 g Green Peas
 50 g Breadcrumbs
 2 Eggs
 A pinch Paprika
 To taste Salt and Pepper
Method
1

Combine all the ingredients in a bowl. Season to taste.

2

Lay a sheet of cling film on a flat surface.

3

Spoon a good amount of the chicken mixture and roll tightly into a compact cylinder. Allow the roulade to set in the refrigerator for 30 minutes.

4

To cook, poke holes on the roulade's surface. Poach for 30 to 45 minutes.

5

Once it has cooled, transfer the roulade to the chiller. Serve chilled.

CategoryCooking Method

Ingredients

 100 g California Raisins
 500 g Ground Chicken
 40 g Chorizo de Bilbao
 30 g Cheese
 10 g Pistachios
 20 g Pineapple Tidbits
 20 g Pickle Relish
 30 g Green Peas
 50 g Breadcrumbs
 2 Eggs
 A pinch Paprika
 To taste Salt and Pepper

Directions

Method
1

Combine all the ingredients in a bowl. Season to taste.

2

Lay a sheet of cling film on a flat surface.

3

Spoon a good amount of the chicken mixture and roll tightly into a compact cylinder. Allow the roulade to set in the refrigerator for 30 minutes.

4

To cook, poke holes on the roulade's surface. Poach for 30 to 45 minutes.

5

Once it has cooled, transfer the roulade to the chiller. Serve chilled.

Notes

Chicken Galantina stuffed with California Raisins, Sausage and Cheese
IngredientsDirections