Harvest Recipe from Chef Tamás Szilvási, Nostalgia Restaurant, Budapest
"Chicken Breast, Winemaker Style"
Serves 4

Chicken
4 breast fillets
1 tbsp. Dijon mustard
2 zucchini
4 tbsp. olive oil
salt, garlic, pepper, or chicken seasoning, herbes de provence

Pancakes
1 jar of grape leaves
3.5 oz (about 4 medium) potatoes
3/4oz. flour
1 egg
1 handful of cilantro (if fresh); 1tbsp. if dry
1 handful of fresh parsley
half tsp. minced garlic; salt, white pepper

Tenderize the chicken breast by beating it fairly thin. On one side spread
with mustard, and season the other side, then sear slightly (for 1 minute
either side) in hot olive oil. Remove and cool. Cut zucchini into long,
thin strips, about 8 per head. Wrap each breast around four of the strips,
and secure with toothpick. Place in a pre-heated 160 or 170 degree oven and
bake @ 12 minutes. In the meantime, peel and shred the potatoes, and
squeeze out the water as much as possible. Slice the grape leaves into thin
strips, mince the coriander, parsley, garlic. Add the flour, egg, and
seasoning, and mix with the potatoes. Fry mixture into 2-3 mm thick
pancakes until golden.
Sauce: Take 1 cup of white wine or must, reduce to half, add cut up grapes,
both red and white.
Serve: Place pancake on plate, sliced chicken roulade, and sprinkle with
sauce.