Ingredients for 2 servings
4 thin chicken cutlets (about ¾ pound)
4 to 6 basil leaves
extra virgin olive oil
salt and pepper
For the miso sauce:
1 tsp mirin
1 tsp sake
1½ tbsp awase miso paste (or white miso paste)
Preheat oven to 350°F.
Put all the ingredients for the miso sauce in a bowl and mix until smooth.
Cover a cookie tray with parchment paper and lay chicken cutlets flat on top.
Brush a layer of miso sauce on top of each cutlet and reserve the leftover sauce.
Add basil on top of the miso sauce and stock two slices of parmesan cheese (the same width as the cutlet) on top of the basil on top of each other, at one end of each cutlet.
Roll each chicken cutlet by starting with the end that has the cheese.
Brush with a little oil on top, season with salt and pepper and bake in the oven for 15 minutes.
Take the chicken rolls out, brush the top with what is left of the miso sauce and broil for 4 to 5 minutes. Serve warm.