Recipe: Asian Chicken Roll-Ups (steamer or microwave)

ASIAN CHICKEN ROLL-UPS

"These Asian-inspired chicken rolls can be served hot, cold or room temperature. If a peanut butter-based sauce doesn't appeal to you, try a little hoisin sauce instead. If you don't like chicken, experiment with white fish fillets. Just handle the cooked rolls carefully; fish can fall apart easily.

Feel free to improvise with filling and sauce, shifting from country to country for inspiration. Make it French with mushroom duxelles, fresh tarragon and a dab of hollandaise. Or go Spanish with diced ham, chopped green olives and a drizzle of olive oil. You can serve it with rice and a simple salad of baby lettuce."

FOR THE ROLL-UPS:
4 boneless, skinless chicken breast halves
4 green onions, cut into 1/2-inch lengths
2 jalapeno peppers seeded, sliced
2 cloves garlic, minced
1 piece (1/2 inch long) fresh ginger, minced
2 teaspoons each: soy sauce, toasted sesame oil
2 tablespoons dry sherry or white wine
FOR THE SAUCE:
1/2 cup peanut butter, preferably all-natural
1 tablespoon toasted sesame oil
1 teaspoon red chili paste
1/4 cup water (optional)
4 to 5 sprigs cilantro, chopped
1 tablespoon toasted sesame seeds*

Pound chicken breasts to flatten and set aside.

Combine the green onions, jalapeno garlic, ginger, soy sauce and sesame oil in a small bowl.

Divide the green onion mixture evenly among the four chicken pieces. Roll up each breast; secure with toothpick or tie with string.

Pour sherry into microwaveable container (see note) and add chicken rolls. Cover and cook the chicken rolls on high (100 percent power), rotating the container occasionally if needed, until cooked through, about 5 minutes. Let the rolls rest 1 minute before serving.

TO MAKE THE SAUCE:
Stir together the peanut butter, sesame oil and chili paste in a small bowl. Add water to thin to desired consistency, if necessary. Drizzle sauce over rolls and garnish with the cilantro and sesame seeds.

*How to toast sesame seeds: Heat in a small, dry skillet over medium heat. Cook, shaking occasionally, until seeds brown, about 3 minutes.

NOTE: If you like, steam the Chicken Roll-Ups in a lightly oiled steamer. Or line the steamer basket with lettuce leaves to ensure the chicken won't stick.

Makes 4 servings
Adapted from source: Chicago Tribune, June 2007