Baked Chicken Roll - Soy Sauce Mayonnaise
Simply wrap and bake to complete. Cut open to reveal a beautiful cross section that will add color to any dinner table. The tartness of dried fruits delectably matches the saltiness of soy sauce mayonnaise to enhance the delicate flavor of chicken breast.
- Nutrition facts are for one serving.
- Time to cool not included in the cooking time.
Ingredients(Servings: 2)
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This recipe uses parchment paper.
Directions
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Cook the spinach in salt-added (extra) boiling water, remove into ice water to cool, then squeeze out excess moisture and cut off the roots.
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Halve the prunes and apricots.
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Butterfly the chicken meat, and cut several slits into the thick portion in order to allow heat to pass through evenly.
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Spread out parchment paper (30 cm x 40 cm / 12 in. x 16 in.), place (3) skin side down horizontally, cover with (A) and set aside for about 5 minutes.
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Onto the center of (4), place (1) and (2) horizontally, then roll up from from the nearest edge. Wrap tightly in the parchment paper, twist each end of the parchment paper, place these under the chicken and firmly press down.
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Place (5) onto an oven tray, and bake in an oven preheated to 200C (392F) for about 20 minutes. Leave wrapped in the parchment paper to cool, allowing any remaining heat to cook the roll further. Set aside the meat juices.
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Mix together 1/2 Tbsp of the meat juices from (6) with the sauce ingredients.
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Cut (6) into easy-to-eat slices, arrange onto plates, pour on the sauce (7) and sprinkle on the walnuts.
Cooking Basics
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
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