Chicken Bulaga

1. 1 kilo chicken breasts
2. 1 medium ripe mango (firm)
3. 2 pieces calamansi
4. 1 pack cottage cheese or
5. ½ tsp coarse salt
6. kesong puti, 200 gms
7. ½ tsp ground black pepper
8. all-purpose flour for dredging
9. 1 tsp all-purpose flour
10. 1 egg white, slightly beaten
11. 1 piece salted egg
12. 1cup sesame seeds
13. Oil for frying

Skin and debone chicken breasts. Using a meat mallet or rolling pin, beat out the chicken breasts to about ¼” thickness. Season chicken breasts with calamansi juice, salt, pepper, and all-purpose flour. Set aside. Cut salted egg, mango, and cottage cheese into sticks.

Arrange mango, salted egg, and cottage cheese stuffing to within 1 cm. edges and roll up the breast in the opposite direction. Secure the roll with wooden cocktail sticks or tie them with pieces of fine strings. Repeat with the remaining chicken breasts and stuffing to make 4-6 rolls in all.

Dredge the rolled chicken breasts in flour, then in egg white, lastly roll in sesame seeds. Deep fry until golden brown.