4 pcs. chicken breast, deboned
1 tbsp. calamansi juice
2 tbsp. soy sauce
salt, pepper, vetsin to taste
1/2 kilo ground prok
2 cloves garlic, pounded
1/2 cup onions, diced
4 pcs. sausage, diced
1/4 cup pimiento, diced
1/2 cup raisins
2 tbsp. pickle relish
1/2 cup cheese, diced
1/2 cup evaporated milk
5 pcs. sliced bread, cubed
1 egg raw
2 pcs. hard boiled egg
1 pc. Knorr chicken cube
1 cup hot water

Marinate chicken breasts in 1 tbsp. calamansi juice and 2 tbsp. soyauce. Mix gound pork and rest of ingredients except chicken breasts, hard boiled egg, chicken cube and hot water. Flatten chicken breast with skin under. Place 1/4 of mixture and arrange hard boiled egg that has been sliced lenghtwise and wrap with chicken breast. Repeat with rest of chicken breast. Dissolve chicken cube in hot water and place in pyrex dish. Arrange chicken breast in pyrex dish. Cover with aluminum foil and bake for 35-40 minutes at 350 degrees F. or until done. Remove aluminum foil for at least 10 minutes.