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Tuesday, August 14, 2012

Chicken Roll-Ups

This isn't the best pic, it's the only one I have.
They usually turn out much prettier,
but you get the idea. This chicken wasn't cooperating.

These are very easy to make and make for a pretty presentation. They come together quickly, so that's an added bonus.

You Will Need:
Chicken Cutlets (trimmed and thinned, buy it like this or do it yourself.)
Deli Meats (I like to use pastrami/corned beef, but you can use anything, I feel the red meats are a nice contrast in terms of color, you can also use an assortment of meats)
Duck Sauce
Cornflake Crumbs

1. Take your chicken cutlet and lay it out.
2. Lay your chosen meat or meats on top of the cutlet.( I sometimes cut the meat in half lengthwise because I don't want any meat sticking out)

3. Roll the whole thing up
4. Cover the chicken with the duck sauce-making sure it gets all over the chicken
5. Coat the chicken with the cornflake crumbs
6. Place the toothpick in the chicken to hold the whole thing together
7. Put your chicken in a pan to bake
Bake at 350 degrees until done (the time in my oven varies, it depends on the chicken-it can take anywhere from 25 min until 40 minutes.)

When you take it out of the oven, slice the chicken, you should get some very pretty and yummy chicken.

If you don't have duck sauce, here's an easy way to make your own. Take apricot jelly, jam, or preserves-it doesn't matter which one, and mix it with lemon juice to taste. Presto, duck sauce.

On Passover-we crushed up some matzah for the crumbs, it worked fine. It's best with some sort of coating be cornflake crumbs, matzah crumbs, breadcrumbs, panko, wheat germ-don't try to skip them-the taste just isn't the same. I think panko, cornflake crumbs or wheat germ are best.

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