Roulade of Chicken

  Serves 1.

 

180 g Sakura chicken breast, cleaned and deboned

40 g leek

10 ml olive oil

Salt and ground black pepper, to taste

 

Sauce:

1 egg yolk, beaten

10 ml teriyaki sauce

10 g thinly sliced spring onions

10 g chopped garlic

Salt and ground black pepper, to taste

 

Garnish:

Spring onions, sliced

Black sesame seeds

 

1. Make the sauce. Combine egg yolk, teriyaki sauce, spring onions slices and garlic in a pot and bring to a brief simmer. Season to taste with salt and pepper. Set aside.
2. Trim the fat from the chicken breast and season with salt and black pepper. Place leek onto the seasoned chicken breast and then roll up to form a roulade. Season the outside of the roulade with salt and pepper.
3. Heat up olive oil in a frying pan and fry the chicken roulade till crisp and golden.
4. To serve, cut the roulade in two, serve with sauce and garnish with spring onions and black sesame seeds.