This is just a variation of Chinese-Indonesian Ayam Goreng Mentega and chicken cordon bleu. And it turned out very good.
4 chicken breast fillet, flattened
lemon juice from 1 lemon
chinese cooking wine
1 tablespoon of vegetable oil
4 slices of ham
1 cup cooked spinach
1/2 cup shredded cheddar cheese
1 stick of butter
1/2 cup worchesthire sauce
1 tablespoon chinese cooking wine
2 tablespoon sugar
Marinade the chicken with lemon juice, salt, pepper, worchestire sauce, chinese cooking wine and oil for 1 hour.
Take 1 piece of chicken, topped with 1 slice of ham, spinach and cheese, roll them up, secure with toothpick. Do this step for another piece of chicken.
Take 1 piece of ham, topped with chicken, spinach and cheese, roll them up and secure with toothpick. Make 2 piece of this version.
You’d then have 2 of the chicken rolled in ham and 2 of ham rolled in chicken.
Heat up 1/2 stick of butter and fried the chicken until it’s done. Set aside.
Using he same pan, stir in another 1/2 stick of butter, and the rest of the ingredient except for the lime juice.
Cook to boil, put the chicken back in the pan, cook for another 2 minutes.
Stir in the lime juice before serving. Served warm with rice.