Chicken Roll-Ups

Name: Chicken Roll-Ups
Yield: 2
Ingredients: 2 red bell peppers, seeded and skinned; 1/2 cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon calabresa pepper; 1 tablespoon plus 1 teaspoon white sesame seeds; 1 tablespoon plus 1 teaspoon black sesame seeds; 2 minced garlic cloves; 1/2 cup soy sauce; 4 tablespoons dry white wine; 2 tablespoons virgin olive oil; 1 green onion, white part only; 2 chicken breast fillets; 2 tablespoons unsalted butter (use one at a time); 2 cups cooked white rice; 2 tablespoons heavy cream; Salt to taste

1
2 red bell peppers, seeded and skinned
2
1/2 cup balsamic vinegar
3
2 tablespoons honey
4
1 tablespoon calabresa pepper
5
1 tablespoon plus 1 teaspoon white sesame seeds
6
1 tablespoon plus 1 teaspoon black sesame seeds
7
2 minced garlic cloves
8
1/2 cup soy sauce
9
4 tablespoons dry white wine
10
2 tablespoons virgin olive oil
11
1 green onion, white part only
12
2 chicken breast fillets
13
2 tablespoons unsalted butter (use one at a time)
14
2 cups cooked white rice
15
2 tablespoons heavy cream
16
Salt to taste

Ingredients

1
2 red bell peppers, seeded and skinned
2
1/2 cup balsamic vinegar
3
2 tablespoons honey
4
1 tablespoon calabresa pepper
5
1 tablespoon plus 1 teaspoon white sesame seeds
6
1 tablespoon plus 1 teaspoon black sesame seeds
7
2 minced garlic cloves
8
1/2 cup soy sauce
9
4 tablespoons dry white wine
10
2 tablespoons virgin olive oil
11
1 green onion, white part only
12
2 chicken breast fillets
13
2 tablespoons unsalted butter (use one at a time)
14
2 cups cooked white rice
15
2 tablespoons heavy cream
16
Salt to taste

Directions

1
Wash the chicken breasts and dry them with a clean cloth
2
Cut the chicken into long strips, each breast yielding 3 thin strips
3
Roll up each strip of chicken around a garlic clove, pressing gently, and secure with twine
4
Trim the edges with a knife
5
Reserve the Chicken Roll-Ups
6
Prepare the marinade by combining garlic, soy sauce, white wine, and olive oil
7
Mix everything together and submerge the Chicken Roll-Ups in the marinade
8
Let it marinate for at least one hour and no more than 24 hours
9
Combine the red pepper and balsamic vinegar and blend until smooth in a food processor (or blender)
10
Heat the mixture over low heat for 5 minutes, then reserve
11
Serve when hot
12
Remove the Chicken Roll-Ups from the marinade and fry them at medium heat using one tablespoon of butter
13
Check that the chicken is cooked all the way through
14
The garlic clove should still be slightly crunchy ('al dente')
15
Keep warm while preparing the sesame rice to serve alongside
16
Don't forget to remove the twine before serving
17
Melt the remaining butter over low heat, adding 1 teaspoon of each type of sesame seeds
18
When starting to brown, add the cooked rice, mixing well, and let it cook for another minute
19
Add two tablespoons of heavy cream, stir well, and serve.