Sesame Seed Chicken Rolls:
Special Occasions Only!

This sesame seed chicken roll feast is not something I serve everyday at all! (Much to the chagrin of my Chef!)

That’s because the flavor and delicacy of this recipe is something I like to save for special occasions. Ones like the Christmas or Easter holidays - or even an intimate dinner for two. (Now my Chef is smiling!!)

Something else I like about this recipe is that it looks good when you serve it on your dining table. When I make larger amounts for get togethers, it’s always a pleasant surprise for my friends at dinner parties. Everyone is satisfied! (Especially my Chef!!!)

Ingredients (Serves 2 sesame seeds):

500 g thinly sliced chicken breasts
3 green onions, chopped
1 red pepper, also chopped
30 ml of soy sauce
2 tablespoons of sugar
1 tablespoon of oil
1 tablespoon of sesame seeds

Directions:

Arrange the sliced chicken on 3 separate sheets of plastic wrap.

If you find that your chicken slices are too thick, gently pound each piece between 2 sheets of plastic wrap. Use the flat side of meat mallet to get about 5 mm of thickness. Or less if you can...

Divide the onions and peppers on each piece of chicken. Tightly roll up the slices around the vegetables to form a log. Using plastic wrap around the logs to help them keep their shape. Refrigerate in the wrap for 30 minutes.

Here’s an early tip from my Chef: add a small amount of cooked short grain rice to the filling for a different twist.

In a small bowl, stir together the soy sauce and sugar. Keep stirring until the sugar is dissolved.

After the 30 minutes are up, remove the rolls from the fridge. Take off the plastic wrap and put the rolls in a small baking dish. Pour the soy sauce mixture over them. Make sure to turn the rolls  to evenly coat them all over. Marinate the rolls, turning occasionally, for 15 minutes.

Place a skillet over a medium heat. Add oil to the skillet. Swirl it to make sure the oil is evenly coated.

While skillet is heating, lift rolls out of the marinade and pat them dry. If rolls keep falling apart, place toothpicks evenly throughout the rolls or tie with butcher’s string to keep them closed.

Saute for them for about 2 to 4 minutes to get them medium rare. Use tongs to get them a nice golden brown on all sides.

When done, transfer the rolls to a cutting board and let sit for 5 minutes.

Sprinkle sesame seeds over rolls.

My Chef's Tips:

These sesame seed chicken rolls are perfect as an appetizer or as a meal in themselves (with a nice little salad, of course)!

To serve, use a sharp knife to slice each roll crosswise into a total of 9 pieces.

Serve with a sweet sauce.

Bon appétit!

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