You might also enjoy this version as I often served it in Arctic camps. Although I explain a slightly different cooking technique, the recipe is really also for Chicken Kiev, to which, for the sake of variety and some controversy I have included diced shrimp.
3 large whole chicken breasts,
skinned, boned,
and halved ¼ cup diced green onions
1- ¼ cups cooked, peeled
and deveined shrimp, salad oil
diced
1 cup all-purpose flour
¾ cup butter or margarine
Softened 1- ¼ tsps. baking powder
Salt ¾ cups water
1. With mallet or dull edge of French knife, pound chicken pieces to about ¼ inch thickness.
2. In medium bowl, combine shrimp with butter or margarine, 1- ½ tsps. salt and green onions. Spoon mixture on to centres of breasts leaving ½ inch edge all around.
3. Starting at one of the narrow ends, roll up each chicken piece, jelly-role fashion. Fasten with toothpicks. Cover and refrigerate 15 minutes or longer.
4. Meanwhile, in 5- quart Dutch oven over medium high-heat, heat 1 inch oil to 370 F. In medium bowl with piano wire whip, blend flour, baking powder, 1 tsp. salt, and water.
5. With tongs, roll 3 chicken rolls, one at a time, into flour mixture making sure all sides are coated evenly. Note steps 1 through 5 may be done a day ahead of time and the chicken can be refrigerated until you are ready to use.
6. To fry chicken rolls: Loser into hot salad oil and fry until golden, 10 to 15 minutes, turning occasionally. With a slotted spoon, remove rolls from oil and allow them to drain on paper towels. Keep warm. Repeat with remaining rolls. Using a fork hold chicken rolls steady, remove toothpicks. Place rolls on a warm serving platter. Serve immediately so that chicken rolls are hot and retain their crispness.
While I'm at it here is another classic French dish to follow
©Al (Alex-Alexander) Girvan. All rights reserved.
©Al (Alex-Alexander) Girvan. All rights reserved.
No comments:
Post a Comment