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1
Butterfly the chicken breasts by cutting them in half lengthwise and opening up the two halves like a book, leaving the back part attached.
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2
Do this with the 2 breasts.
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3
Rub the Krazy salt, sugar and black pepper into the chicken meat.
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4
Put into a Ziploc bag, push any air out of the bags and close.
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5
Leave to marinate in the refrigerator for 2 to 4 days.
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6
Add some dried rosemary or other herbs or garlic to taste.
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7
Spread out about 3 sheets of plastic wrap, and line up the 2 chicken breasts end to end.
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8
Using the wrap roll the chicken up to form one big roll, like a roll cake or rolled candy.
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9
Secure each end of the roll closed with elastic bands or twist the ends of the plastic wrap well.
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10
Tie up the roll with some kitchen twine or elastic bands, and wrap the roll twice with aluminum foil.
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11
Cook the roll for 15 minutes in boiling water.
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12
Let it cool down in the cooking water for half a day, and it's done!
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13
(I cook it in the evening, let it rest overnight and take it out in the morning.)
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14
When it's really hot and humid in the height of summer, leave for just 2 to 3 hours rather than overnight.
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15
It's delicious when served in a simple arrangement with sliced tomatoes.
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16
Add some canned sardines and melting cheese and bake in the oven for an appetizer that goes great with wine.
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17
I added some rosemary and thyme.
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18
It was the most delicious version I've made yet!
