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Spring Roll-Ups Recipe
Serves 8 Ingredients: 2 cups fiddleheads, cooked till tender, well drained
4 each chicken breasts without skin, boned and pounded
3 tbsp flour
Pinch paprika
1/2 tsp thyme
1/2 tsp salt
Dash pepper
1 egg
1 tbsp milk
3 tbsp butter
4 each strip bacon, cooked and crumbled
2 tbsp oil
1 medium onion, chopped
12 each mushroom, sliced
1 clove garlic, minced
2 medium tomatoes, sliced
2 tbsp sherry (optional)
1 tbsp cornstarch
1/2 cup chicken broth or water
Salt and pepper to taste
Instructions: 1. Place about 20 fiddleheads on each chicken breast, roll and secure with tooth picks.
2. Combine flour, paprika, thyme, salt and pepper; mix well and set aside.
3. In a small bowl beat egg with milk.
4. Dip chicken breast in egg then roll in flour mixture.
5. Heat butter in skillet and brown chicken rolls until golden.
6. Transfer chicken rolls to a 3-qt rectangular pan.
7. Sprinkle bacon pieces over rolls.
8. Heat oil in skillet and stir-fry onion, garlic, mushrooms and tomatoes for 2 min Add sherry; simmer 2 min longer.
9. Combine cornstarch with chicken broth and add to pan, stirring constantly until ingredients are coated with a light, clear glaze.
10. Pour entire contents of pan over chicken rolls.
11. Cover loosely with foil.
12. Bake in 350F oven 30 min, basting occasionally with juices in bottom of pan.
13. Cover, bake 15 min longer or until chicken is tender.
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