| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Deboned chicken breasts |
| 4 |
tb |
Pareve margarine |
| 1 |
|
Beaten egg |
| 2 |
c |
Cornflakes or bread crumbs |
| 1 |
tb |
Onion powder |
| 1 |
c |
Chili sauce |
| 1 |
c |
Red currant jelly |
| 1/2 |
c |
Sherry |
INSTRUCTIONS
SAUCE
Source: Kids Kosher Cookbook
Pound each chicken breast until it is about l/4" thick. Place l tbls.
margarine near the end of each piece of chicken. Roll up, tucking in the
sides. Mix together crumbs and onion powder. Dip each piece into egg then
into crumb mixture. Chill rolls for l hr. Then bake for 30 minutes in 350
degree oven. Combine chili sauce, jelly and sherry and melt over medium
heat. After chicken has baked for 30 minutes, pour sauce over it and bake
another 30 minutes. Baste frequently until chicken is well glazed.
Yield: 4 servings. Posted to JEWISH-FOOD digest V97 #107 by Joel Clamen
<clamen@idirect.com> on Mar 29, 1997
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