Steamed Chicken Roll with Mandarins and Prunes

Ingredients

• Chicken fillet 4 pieces
• Mandarins 3 pieces
• Walnuts 5 oz
• Pitted Wild Apricots 7 pieces
• Salt to taste
• Spices to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the pits from the prunes, pour boiling water over them, and let them soak for one to one and a half hours until fully infused. Carefully peel the mandarins, removing the skin and membranes, and separate them into segments.

Step 2

Slice the chicken fillet lengthwise into two pieces. Lay the resulting pieces overlapping on a cutting board covered with plastic wrap and pound them well, especially where the pieces connect. Lightly season the meat with salt and pepper.

Step 3

Chop the walnuts with a sharp knife or grind them in a blender. Evenly sprinkle half of the resulting nut crumbs over the beaten and seasoned meat.

Step 4

On top of the nuts, arrange the prunes (you can chop them if you prefer, or leave them whole so that the finished roll showcases whole fruits in the cross-section). On top of the prunes, place the mandarin segments. Finally, sprinkle with the remaining nuts.

Step 5

Carefully roll the stuffed chicken fillet into a tight and even roll. Secure the ends of the plastic wrap tightly to prevent it from unraveling under steam.

Step 6

Transfer the roll to a steamer or place it in a wide colander set over a pot of water simmering over medium heat. Cover tightly with a lid and cook for thirty-five to forty minutes.

Step 7

Remove the finished roll from the steamer or colander and let it cool completely. Then, carefully unwrap the film and place the roll on a cutting board. Slice it with a sharp knife into pieces about 1-1.5 cm thick.

Step 8

Arrange the slices of the roll on a plate with the cut sides facing up. Before serving, you can reheat them if desired, or you can leave them chilled—this way, the fruits become even more delicious.