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1
Special equipment: butcher's twine
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2
For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper.
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3
Cover and let sit to allow the flavors to meld while you make the chicken.
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4
For the chicken roulade: Preheat the oven to 400 degrees F.
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5
Heat 2 tablespoons of the canola oil over low heat in a large saute pan.
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6
Add the garlic and red chile flakes and cook for 30 seconds.
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7
Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes.
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8
Set aside.
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9
Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap.
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10
Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper.
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11
Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center.
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12
Roll the breasts tightly and tie with butcher's twine.
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13
Sprinkle the roulade with salt and pepper.
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14
Heat a large ovenproof saute pan over high heat.
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15
Add the remaining 2 tablespoons oil and cook until it begins to shimmer.
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16
Put the rolls in the pan seam-side up and add the butter.
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17
Cook until golden brown on all sides, about 3 minutes.
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18
Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
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19
Remove the rolls to a plate and let rest 5 minutes before slicing.
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20
Serve with the mustard sauce and topped with a bit of micro arugula.
