Spring Roll-Ups
Yield
6 servingsPrep
25 minCook
45 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | milliliters |
fiddleheads
cooked till tender, well drained |
* |
| 4 | each |
chicken breasts
without skin, boned and pounded |
|
| 50 | milliliters |
all-purpose flour
|
*
|
| 1 | milliliter |
paprika
|
*
|
| 2 | milliliters |
thyme
|
*
|
| 2 | milliliters |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | each |
eggs
|
|
| 15 | milliliters |
milk
|
*
|
| 50 | milliliters |
butter
|
*
|
| 4 | each |
bacon
strip, cooked and crumbled |
*
|
| 25 | milliliters |
vegetable oil
|
*
|
| 1 | medium |
onions
chopped |
|
| 12 | each |
mushrooms
sliced |
|
| 1 | clove |
garlic
minced |
|
| 2 | medium |
tomatoes
sliced |
|
| 25 | milliliters |
sherry
optional |
*
|
| 15 | milliliters |
cornstarch
|
*
|
| 125 | milliliters |
chicken broth
or water |
*
|
| 1 | teaspoon |
salt and black pepper
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | milliliters |
fiddleheads
cooked till tender, well drained |
* |
| 4 | each |
chicken breasts
without skin, boned and pounded |
|
| 5E+1 | milliliters |
all-purpose flour
|
*
|
| 1 | milliliter |
paprika
|
*
|
| 2 | milliliters |
thyme
|
*
|
| 2 | milliliters |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | each |
eggs
|
|
| 15 | milliliters |
milk
|
*
|
| 5E+1 | milliliters |
butter
|
*
|
| 4 | each |
bacon
strip, cooked and crumbled |
*
|
| 25 | milliliters |
vegetable oil
|
*
|
| 1 | medium |
onions
chopped |
|
| 12 | each |
mushrooms
sliced |
|
| 1 | clove |
garlic
minced |
|
| 2 | medium |
tomatoes
sliced |
|
| 25 | milliliters |
sherry
optional |
*
|
| 15 | milliliters |
cornstarch
|
*
|
| 125 | milliliters |
chicken broth
or water |
*
|
| 5 | ml |
salt and black pepper
or to taste |
*
|
Directions
Place about 20 fiddleheads on each chicken breast, roll and secure with tooth picks.
Combine flour, paprika, thyme, salt and pepper; mix well and set aside.
In a small bowl beat egg with milk. Dip chicken breast in egg then roll in flour mixture.
Heat butter in skillet and brown chicken rolls until golden.
Transfer chicken rolls to a 3 litre rectangular pan.
Sprinkle bacon pieces over rolls. Heat oil in skillet and stir-fry onion, garlic, mushrooms and tomatoes for 2 minutes Add sherry; simmer 2 minutes longer. Combine cornstarch with chicken broth and add to pan, stirring constantly until ingredients are coated with a light, clear glaze. Pour entire contents of pan over chicken rolls. Cover loosely with foil. Bake in 180 cup oven 30 minutes, basting occasionally with juices in bottom of pan. Cover, bake 15 minutes longer or until chicken is tender.
