rolled chicken breast with pickled plums & green perilla leaves
- Serves: 2
- Calories: 405 kcal
- Total Time: 40 m
- Prep: 10 m
- Cook: 30 m
- Japanese: Muneniku no umejiso-maki
- 1 tablespoon flour
- 1 tablespoon yogurt
- 4 tablespoons bread crumbs
Place the knife half way down the side of the chicken breast and slice across until just before the edge. Open up the chicken breast. Remove seeds of the plum pulp. Chop the plum pulp.
Spread two 8 in. squares of plastic wrap out on a flat surface. Place the chicken breast in the middle of one plastic wrap square. Put the other plastic wrap square on the top of the chicken breast.
With a pestle or a wooden roller, beat the chicken breast until thin.
Remove the plastic wrap from the top of the chicken breast and place perilla leaves over it.
Place the plum pulp on the perilla leaves in a line.
Roll the chicken breast from the side.
Lightly dust the chicken breast in the flour.
Put the yogurt in a bowl and coat the chicken breast with the yogurt.
Then coat well with the bread crumbs in a separate pan.
Heat the oil in a frying pan over a medium flame and sear the chicken for about 6 minutes.
After it changes color, sear the opposite side for about 6 minutes.
Sear one edge for about 6 minutes.
Sear the opposite edge for about 6 minutes.
Slice the chicken breast across into 1 in. pieces.
Green perilla leaves and pickled plums suit light chicken breast and make this a delicious dish. Pickled plums add an nice accent.
Japanese foods recipes
Int'l. recipes with a Japanese twist