Monday, June 26, 2006

Everything-Crusted Chicken Rolls

Stuffed with Scallion Cream Cheese

From Rachael Ray: 365 No Repeats

Vegetable oil, for frying
1 pound cream cheese, softened
4 scallions, chopped
2 pounds chicken breast cutlets
salt and fresh ground black pepper
1 1/2 C bread crumbs
2 tsp granulated garlic
2 Tbsp poppy seeds
3 Tbsp dehydrated onion flakes
3 Tbsp sesame seeds
1/2 C all-purpose flour
2 eggs, beaten with a splash of water

Heat an inch of vegetable oil in a large frying pan over medium to medium-high heat.

In a small bowl, mix the cream cheese with the scallions. Spread the chicken cutlets with the cheese and roll into tight, small bundles. Wash up. Season the bundles liberally with salt and pepper.

Mix the bread crumbs with the garlic, poppy seeds, onion flakes, and sesame seeds in a shallow dish. Coat the bundles in flour, dip them in the eggs, and then roll in the flavored bread crumbs. Fry until evenly golden all over and serve hot, or chill and serve cold.

No comments: