Bite Sized Rolled Chicken Steaks
Bite Sized Rolled Chicken Steaks

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bite sized rolled chicken steaks. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces. In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through. Place in gallon size ziplock with steak pieces.

Bite Sized Rolled Chicken Steaks is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Bite Sized Rolled Chicken Steaks is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have bite sized rolled chicken steaks using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Bite Sized Rolled Chicken Steaks:
  1. Make ready 250 grams Chicken breast (skinless)
  2. Make ready 2 tbsp ☆Grainy mustard
  3. Prepare 1/2 tsp ☆Salt
  4. Make ready 1 dash ☆Coarsely ground black pepper
  5. Get 1/2 tbsp Olive oil
  6. Make ready 1/2 tbsp White wine (or sake)
  7. Take 10 grams ◆Butter
  8. Get 1 heaping tablespoon ◆Apricot jam
  9. Take 1/2 tsp ◆Soy sauce

Honey Dijon Chicken Bites Whisk equal parts honey and Dijon mustard in a large bowl with a generous drizzle of olive oil and a few pinches salt and pepper. Transfer to a rimmed baking sheet. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long.

Steps to make Bite Sized Rolled Chicken Steaks:
  1. 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.
  2. 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).
  3. Remove the top piece of plastic wrap, and sprinkle the ☆ seasoning ingredients evenly over the chicken.
  4. Wrap the chicken as airtight as possible, ending with the seam on the bottom.
  5. Heat olive oil in a frying pan, put in the chicken roll with the seam side down, and cook over medium heat.
  6. When the seam is well browned, brown the whole roll by rolling it around.
  7. Add white wine and cover with a lid. Turn the heat down and steam-cook for 5-6 minutes.
  8. 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!
  9. Add ◆ butter to the frying pan and melt over low heat. Add apricot jam and soy sauce, and simmer to reduce while stirring.
  10. Arrange the sliced chicken from Step 8 on a plate, pour the sauce from Step 9 over it and it's done.
  11. 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.

Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long. Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. You want it to sizzle and brown on one side.

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