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1
Spread out a large piece of plastic wrap and put on the chicken piece.
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2
Cover with another large sheet of plastic wrap (so the chicken is sandwiched between 2 sheets of wrap) and flatten with a rolling pin.
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3
Keep pounding the chicken to make it thin and large.
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4
Keep on until the chicken is 3 times the original size (about 20 x 20 cm square).
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5
Remove the top piece of plastic wrap, and sprinkle the seasoning ingredients evenly over the chicken.
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6
Wrap the chicken as airtight as possible, ending with the seam on the bottom.
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7
Heat olive oil in a frying pan, put in the chicken roll with the seam side down, and cook over medium heat.
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8
When the seam is well browned, brown the whole roll by rolling it around.
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9
Add white wine and cover with a lid.
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10
Turn the heat down and steam-cook for 5-6 minutes.
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11
Take the chicken roll out (don't wash out the frying pan) and slice about 1 to 1.5 cm thick.
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12
It's hot so don't burn yourself!
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13
Add butter to the frying pan and melt over low heat.
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14
Add apricot jam and soy sauce, and simmer to reduce while stirring.
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15
Arrange the sliced chicken from Step 8 on a plate, pour the sauce from Step 9 over it and it's done.
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16
If you serve the chicken with broccoli or other boiled vegetables or tomatoes, it will be colorful and look very festive.
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17
The grainy mustard and subtly sweet apricot jam are sublime.
