Rub sugar on both sides of the chicken breast. Rub salt into both sides once you can no longer feel the sugar granules. Sprinkle with your favorite spices once the salt has blended in.
This time I used a knife to butterfly the chicken breast, and rolled up 30 g of cheese inside. The cheese is simply for flavoring. You don't have to add it in.
Spread out some plastic wrap, and roll up the chicken breast meat. It's important to wrap it up like candy. Wrap it tightly to give it a nice shape.
Twist both ends tightly shut. Secure with a rubber band after twisting to keep it from opening back up. Make sure to twist it as tightly as possible.
Put it in the fridge as-is , and let sit for three days if you can. It's not like it will be inedible if you only let it sit for 4-6 hours.
When you want to eat it, boil lots of water in a pot and drop in the chicken breast meat. Bring it to a boil once more and boil for a minute, turn off the heat, cover with a lid, and cook through using the residual heat.
Once the water has cooled, cut into your desired thickness, and it is done. It will be easier to cut through the cheese if you do it after it cools.
Story Behind this Recipe
I simplified a chicken ham recipe that had been popular recently, and got rid of the need to remove the salt. You can make this by just using sugar, salt, and pepper without using cheese or seasonings. If you prep it up to step 4, then you can leave it in the fridge for several days, and just boil it when you want to eat it.
The point is to wrap this tightly. If you are stingy with the plastic wrap, then water will get in when boiling, and dilute the flavor. If you don't twist the ends tightly enough, then the meat won't shape up nicely, and will fall apart instead of becoming circular when you cut it. The cheese may also come out.