Steam Combi Recipe: Glazed Chicken Roulade

This takes the idea of a meatloaf and spirals it into something spectacular, but its still so easy to make.
Baking the roulade in baking paper allows the meat to set into shape and then you glaze and finish cooking unwrapped.
This will work in a regular oven as well as a steam oven, but the steam oven helps the roulade retain its moisture and helps create the glaze.

METHOD

1. Preheat oven to 180C Hot Air with Steam 60% humidity (or Steam Combi level 3 in Asko)
2. In a large bowl mix minced chicken with panko crumbs, herbs, seasonings egg and mustard.
3. On a large piece of baking paper spread meat into 1.5 – 2cm thick rectangle approximately 30cm x 20 cm.
4. Spread meat with pesto and place row of peppers horizontally along the long edge approximately 8 cm from the side
5. Lay feta across the peppers.
6. 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.
7. Seal the meat cylinder in the baking paper by twisting the ends of the paper , forming a tight roll.
8. Place on baking tray and place in oven.
9. Cook for 25 minutes .
10. Remove from oven and remove baking paper.
11. Brush glaze generously over the log and return to the oven uncovered for a further 10 minutes