Inexpensive chicken breast meat is transformed into a rather fancy dish with grainy mustard and apricot jam! It can play a starring role at parties of course, and it's also wonderful as an appetizer to serve with wine or in bentos.
Spread out a large piece of plastic wrap and put on the chicken piece. Cover with another large sheet of plastic wrap (so the chicken is sandwiched between 2 sheets of wrap) and flatten with a rolling pin.
Keep pounding the chicken to make it thin and large. Keep on until the chicken is 3 times the original size (about 20 x 20 cm square).
Remove the top piece of plastic wrap, and sprinkle the ☆ seasoning ingredients evenly over the chicken.
Wrap the chicken as airtight as possible, ending with the seam on the bottom.
Heat olive oil in a frying pan, put in the chicken roll with the seam side down, and cook over medium heat.
When the seam is well browned, brown the whole roll by rolling it around.
Add white wine and cover with a lid. Turn the heat down and steam-cook for 5-6 minutes.
Take the chicken roll out (don't wash out the frying pan) and slice about 1 to 1.5 cm thick. It's hot so don't burn yourself!
Add ◆ butter to the frying pan and melt over low heat. Add apricot jam and soy sauce, and simmer to reduce while stirring.
Arrange the sliced chicken from Step 8 on a plate, pour the sauce from Step 9 over it and it's done.
If you serve the chicken with broccoli or other boiled vegetables or tomatoes, it will be colorful and look very festive. The grainy mustard and subtly sweet apricot jam are sublime.
Story Behind this Recipe
I was a tester for Maille grainy mustard, so I thought of an inexpensive, easy, and delicious recipe that could be served at parties. It can play a starring role and it's also wonderful as an appetizer to serve with wine, or in bentos.
When pan frying the chicken, always start with the rolled end, and make sure that end is browned before rolling the meat around. If you start rolling it around before the ends are well browned, the roll may fall apart! This is delicious even when cold, so I recommend it for bentos!