Chicken rolls are a classical solution for last-minute family meals! Despite an outer crust of seeds, which might make them seem difficult to make, this quick recipe is worth bearing in mind for various occasions. Once cooked, cut the rolls into slices and serve them to friends as finger food to accompany an aperitif. Seed crusted chicken and ham rolls make an ideal second course for Sunday lunch and, why not, even for a romantic supper or for satisfying those sudden hunger pangs. 


Salmon with pancetta and parsley pesto

The Recipe:

Spread the chicken slices on a chopping board or worktop and gently pound with a meat hammer to make them thinner. If you wish, you can cut each slice in two to make a greater number of smaller sized rolls. Arrange a slice of cooked ham on top of each chicken slice, making sure they are both the same size. Arrange some small pieces of cheese on top of the ham and roll the slice up for the whole of its length. Secure with kitchen twine or toothpicks.

Whisk the egg in a soup bowl and put the breadcrumbs and seed mixture in another plate. Then dip each roll into the egg followed by the breadcrumbs and seeds. Press gently with your fingers to make sure the seeds adhere well, then pour one spoonful of oil in a pan and heat. Fry the rolls until they turn golden all over. Serve and enjoy.