Bite Sized Rolled Chicken Steaks
Bite Sized Rolled Chicken Steaks

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, bite sized rolled chicken steaks. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Bite Sized Rolled Chicken Steaks is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have bite sized rolled chicken steaks using 9 ingredients and 11 steps. Here is how you cook it.

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

Add cooked chicken to a large bowl and cover with teriyaki sauce coating each piece well. Once done, the chicken bites should be golden with crisp edges. Trim off the large obvious piece of fat that runs along the side of the meat. Rotate the meat and cut into small bite-sized pieces.

Instructions 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.

Trim off the large obvious piece of fat that runs along the side of the meat. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long.

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