Chicken Rolls

Ingredients

servings
  • 4 large chicken breasts cut to make 8 sides
  • 8 gree onions
  • 16 toasted almonds
  • ¼ cup flour
  • ½ tsp salt
  • pinch pepper
  • 1 egg
  • 1 tbsp milk
  • ¾ cup fine dry bread crumbs
  • ½ cup butter
  • 1 cup sliced mushrooms
  • 1 medium onion sliced very thin
  • 1 cup water
  • 2 chicken boulion cubes
  • 1 cup water
  • 1 tsp salt
  • 2 1- oz pack frozen broccoli thawed and chopped
  • 2 tbsp cornstarch
  • 12 cup cold water
  • 5 oz wate chestnuts, sliced
  • Hot cooked rice

Directions

  1. Heat oven 375 degrees, Butter 10 X 6 baking dish. De-bone and skin chicken . Pound pieces of chicken between sheets wax paper with rolling pin until meat is evenly thin (1/4 inch or less.
  2. Trim green onions to width of each piece of chicken. Roll meat around green onion and almond and pinch the end to seal meat to itself.
  3. Combine flour, salt, pepper. Beat eggs and milk. Flip chicken rolls in flour, then eggs then crumbs
  4. Heat butter in saucepan until it foams. Remove from heat, discard foam. Heat remaining oil (clarified butter) in skillet. Add coated chicken. Cook slowly until brown.
  5. Put in baking dish. Add mushrooms and onion to butter. Cook gently. Add 1 cup water and bouillon. Bring to boil and pour over chicken. Cover with foil. Bake about 45 min. Uncover and turn rolls. Cook 10 to 15 min. longer.
  6. Lift out chicken. Add 1 cup water, tsp salt, bring to a boil, ad broccoli. Cook 7 min. ?, Combine cornstarch and ½ cup water till smooth . Stir into broccoli, Add water chestnuts and simmer 3 min. Pour over chicken rolls.
  7. Serve.