Spring Roll-Ups

Name: Spring Roll-Ups
Ingredients: 500 milliliters fiddleheads cooked till tender, well drained; 4 each chicken breasts without skin, boned and pounded; 50 milliliters flour, all-purpose; 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

20 ingredients

13 steps

Ingredients

500 milliliters fiddleheads cooked till tender, well drained
4 each chicken breasts without skin, boned and pounded
50 milliliters flour, all-purpose
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

Directions

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 litre rectangular pan.
7

Sprinkle bacon pieces over rolls.
8

Heat oil in skillet and stir-fry onion, garlic, mushrooms and tomatoes for 2 minutes Add sherry; simmer 2 minutes 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 180 cup oven 30 minutes, basting occasionally with juices in bottom of pan.
13

Cover, bake 15 minutes longer or until chicken is tender.