Chicken Veggie Roll with Honey Sauce


Chicken Veggie Roll with Honey Sauce
Preparation time
Cooking time


For 4 Person(s)


  • 4 whole chicken breasts
  • 1/4 teaspoon(s) black pepper
  • 4 tablespoon(s) onion, chopped
  • 1 stalk(s) escallion, chopped
  • 3 teaspoon(s) thyme
  • 1/2 teaspoon(s) salt
  • 1 cup(s) pac choy, cooked
  • 1/2 cup(s) carrots, julienne
  • 2 large eggs, beaten
  • 1 cup(s) breadcrumbs
  • 1 1/4 cup(s) Grace Vegetable Oil
  • 1 tablespoon(s) onion, chopped
  • 1 teaspoon(s) garlic, minced
  • 1 teaspoon(s) scotch bonnet pepper, chopped
  • 1/2 cup(s) water
  • 1/2 cup(s) honey
  • 1/2 cup(s) Grace Tomato Ketchup

Chicken Veggie Roll with Honey Sauce Directions

  1. Wash chicken breasts and pay dry with absorbent paper.  Add black pepper, 2 tablespoons chopped onion, escallion, two teaspoons thyme and salt.  Rub the seasonings into the chicken, cover and put to marinate for 15 minutes.
  2. Spread each chicken breast flat on the work surface and spoon on the cooked pac choy. Blanch the julienne carrots and arrange them on the pac choy.  Roll each to form a log and fasten with toothpicks.
  3. Use a tong to hold the chicken breast in place.  Dip each into the beaten eggs, and then roll into the breadcrumbs.
  4. Heat one cup Grace Vegetable Oil in a skillet and use to fry the chicken rolls on each side until golden brown.  Drain on absorbent paper.

    Honey Sauce:
  5. Heat one tablespoon Grace Vegetable Oil in a saucepan.  Add one tablespoon chopped onion, chopped garlic and the scotch bonnet pepper and saute for one minute.
  6. Add the water, honey and Grace Tomato Ketchup and stir well.  Cook for 5 minutes stirring constantly.
  7. Slice each chicken roll into three slices.

    To Plate:  Arrange the overlapping slices of chicken breast on a serving plate so that the green and orange filling can be seen.  Serve with baked potato or Seasoned Rice and Curried Cabbage & Okras.  Spoon the sauce over the sliced chicken rolls.

    Recipe prepared and presented by Gregory Myrie

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