Rouleaux of chicken with cranberry salsa

Name: rouleaux of chicken with cranberry salsa
Total time: 50 min
Yield: 4
Ingredients: 1.5 kilogram chicken breast; 1 egg; 50 milliliters whipped cream; 0.5 teaspoon dried tarragon; nutmeg; 50 gram dried cranberries; 4 sheet green coal; 8 paste raw ham; 1 tablespoon olive oil; 200 gram cranberry for the salsa; 1 Apple for the salsa; 1 Red pepper for the salsa; 1 shallot for the salsa; 1 fresh ginger for the salsa; 0.5 lime for the salsa; 1 teaspoon light brown caster sugar for the salsa; 1 tablespoon olive oil for the salsa

Ingredients

1.5 kilogram chicken breast
1 egg
50 milliliters whipped cream
0.5 teaspoon dried tarragon
Nutmeg
50 gram dried cranberries
4 sheet green coal
8 paste raw ham
1 tablespoon olive oil

200 gram cranberry for the salsa
1 Apple for the salsa
1 Red pepper for the salsa
1 shallot for the salsa
1 fresh ginger for the salsa
0.5 lime for the salsa
1 teaspoon light brown caster sugar for the salsa
1 tablespoon olive oil for the salsa

Directions

Preheat the oven to 160ºC. Remove the rouleaux from the foil and roll directly into a piece of aluminum foil. Cook the rouleaux for about 1 hour in the middle of the oven. Leave packed outside the oven for 10 minutes.
Heat the dishes in the still warm oven. Remove the rouleaux from the foil and pat dry with kitchen paper.
Heat the olive oil in a large frying pan and fry the rouleaux around them crispy. Cut the rouleaux into 8-12 thick slices and put them on the plates. Serve the salsa.