Bite Sized Rolled Chicken Steaks

• 250 grams Chicken breast (skinless)
• 2 tbsp Grainy mustard
• 1/2 tsp Salt
• 1 dash Coarsely ground black pepper
• 1/2 tbsp Olive oil
• 1/2 tbsp White wine (or sake)
• 10 grams Butter
• 1 heaping tablespoon Apricot jam
• 1/2 tsp Soy sauce

1. Spread out a large piece of plastic wrap and put on the chicken piece.
2. Cover with another large sheet of plastic wrap (so the chicken is sandwiched between 2 sheets of wrap) and flatten with a rolling pin.
3. Keep pounding the chicken to make it thin and large.
4. Keep on until the chicken is 3 times the original size (about 20 x 20 cm square).
5. Remove the top piece of plastic wrap, and sprinkle the seasoning ingredients evenly over the chicken.
6. Wrap the chicken as airtight as possible, ending with the seam on the bottom.
7. Heat olive oil in a frying pan, put in the chicken roll with the seam side down, and cook over medium heat.
8. When the seam is well browned, brown the whole roll by rolling it around.
9. Add white wine and cover with a lid.
10. Turn the heat down and steam-cook for 5-6 minutes.
11. Take the chicken roll out (don't wash out the frying pan) and slice about 1 to 1.5 cm thick.
12. It's hot so don't burn yourself!
13. Add butter to the frying pan and melt over low heat.
14. Add apricot jam and soy sauce, and simmer to reduce while stirring.
15. Arrange the sliced chicken from Step 8 on a plate, pour the sauce from Step 9 over it and it's done.
16. If you serve the chicken with broccoli or other boiled vegetables or tomatoes, it will be colorful and look very festive.
17. The grainy mustard and subtly sweet apricot jam are sublime.

chicken, mustard, salt, ground black pepper, olive oil, white wine, butter, apricot jam, soy sauce

Taken from cookpad.com/us/recipes/153663-bite-sized-rolled-chicken-steaks (may not work)