Recipe: Orange Sesame Chicken Roulades

ORANGE SESAME CHICKEN ROULADES

MARINADE:
1/3 cup soy sauce
1/4 cup plum sauce
2 tbsp roasted sesame oil
1 tsp. oyster sauce
1/2 tsp. five-spice powder
4 (6-oz each) chicken breasts
LEEK ORANGE STUFFING:
6 baby leeks (ramps)
1 tbsp grapeseed oil
3 topaz tangerine zest and juice
arrowroot slurry (arrowroot mixed with small amount of water)
TO ASSEMBLE:
1 cup each white and black sesame seeds
TO SERVE:
Sugar cane (to use as skewers)

MARINATE CHICKEN:
In glass bowl combine marinade ingredients; mix well.

In glass dish place chicken and coat with marinade. Cover with plastic wrap and let marinate 1 day in refrigerator.

LEEK ORANGE STUFFING:
Saute leeks until tender in 1 tbsp grapeseed oil.

Add juice and zest of topaz tangerine, bring to a boil and thicken slightly with arrowroot slurry.

TO ASSEMBLE AND COOK:
Preheat oven to 350 degrees F.

Place chicken on parchment paper, place small amount of stuffing in center of each breast; roll as tight as possible. Skewer with wooden pick, toss in white/black sesame seed mix to coat, place on cookie sheet.

Bake 15 minutes at 350 degrees. Let chicken cool.

TO SERVE:
Place 2 or 4 sugar cane skewers in chicken roulade, cut in coins, make sure the skewers hold the coins together. Remove the wood pick. Serve with an Orange watercress sauce.

Servings: 4