Steps

1. In a bowl, combine 1 tbsp Whole Grain Mustard, 2 tbsp Mayonnaise, and 2/3 tbsp Honey, and mix to create the honey mustard sauce.
   🕒 00:37
2. Thoroughly wash 1/4 bunch (approx. 50g) Spinach under running water.
   🕒 00:49
3. Wrap the washed spinach in plastic wrap and microwave for 40 seconds on 600W.
   🕒 00:53
4. Dip the microwaved spinach in cold water to cool it down, then remove the plastic wrap.
   🕒 01:00
5. Squeeze out the water from the spinach firmly by hand.
   🕒 01:05
6. Trim about 1 cm from the root end of the squeezed spinach and finely chop it.
   🕒 01:08
7. Remove the skin from 1 piece (approx. 350g) Chicken Breast and butterfly it.
   🕒 01:18
8. Cover the butterflied chicken with plastic wrap and pound it with a rolling pin or similar until it's about 3mm thick.
   🕒 01:28
9. Trim the outer edges of the flattened chicken to create a rectangular shape. The trimmed pieces will be used for the meat paste; set them aside. Cover the remaining chicken with plastic wrap to prevent it from drying out.
   🕒 01:41
10. Place the cut chicken pieces (for the meat paste) into a food processor.
    🕒 02:02
11. Add Salt (to taste), 1/2 tsp Grated Garlic, and 1 tsp Potato Starch to the food processor and process until it forms a paste. (Key Tip! If you don't have a food processor, finely chop the chicken with a knife until minced.)
    🕒 02:06
12. Add the chopped spinach to the processed chicken paste and mix until well combined.
    🕒 02:23
13. Take the flattened chicken breast and spread the prepared meat paste evenly over it, aligning it with the near edge.
    🕒 02:32
14. Fold the near edge of the chicken breast over the meat paste and roll it up. Wrap it tightly in plastic wrap to form a candy shape.
    🕒 02:45
15. Twist both ends of the plastic wrap firmly while holding them to ensure no air pockets and to secure the candy shape.
    🕒 02:57
16. Wrap the plastic-wrapped chicken in aluminum foil, using 2 layers.
    🕒 03:04
17. Place the foil-wrapped chicken on a heatproof dish or plate, and put it inside a deep frying pan or pot.
    🕒 03:13
18. Pour water into the pan along the sides of the chicken and cover with a lid.
    🕒 03:20
19. Bring to a boil over high heat, then reduce to medium-low heat and cook for 20 minutes.
    🕒 03:23
20. Once cooking is finished, carefully remove the chicken, being mindful of steam, and let it cool down.
    🕒 03:47
21. Once cooled, remove the aluminum foil and plastic wrap.
    🕒 03:58
22. Slice the roll chicken into approximately 5mm thick pieces and arrange them on a plate.
    🕒 04:02
23. Serve with the prepared honey mustard sauce.
    🕒 04:17