4 bread slices
1 medium chicken
1/3 cup soy sauce
1 tablespoon fish sauce
2 teaspoons soy sauce
1 onion, diced
1 1/2 teaspoons paprika
1 cup grape juice
1 cup distilled white vinegar
1 cup water
4 slices cooked ham
Grill chicken, flaking under heat, until lightly browned (1 to 2 minutes).
Stir in soy sauce, fish sauce, soy sauce, onion, paprika, grape juice, vinegar, and water. Reduce heat to medium-low, cover, and simmer 1 to 2 minutes.
Transfer chicken to a high-quality cutting board and brush with chicken sauce, coated with water. Ladle liquid into the pan and cook about 5 minutes, stirring occasionally. Veer the chicken into a second layer and brush with sauce.
Place sliced ham on a cutting board, roll up, and lay flat. Spread margarine all edges of the rolled chicken breast, and seal edges of the legs with toothpicks. Put a strip or two of cheese on each breast, roll up, and top with a drizzle of sauce.
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