| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
Japanese |
Taste5 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
| 1/2 |
lb |
Explorateur or St. Andre cheese; very cold |
| 1 |
tb |
Chopped fresh tarragon or chives |
| 1 |
tb |
Finely-chopped garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Flour |
| 1 |
|
Egg; beaten |
| 1 |
c |
Panko; (prepared crumb coating |
|
|
Available in Japanese markets) |
|
|
Vegetable oil; for deep-frying |
| 1 |
bn |
Watercress |
INSTRUCTIONS
Skin and bone chicken breasts, removing all fat, sinew and tendons. With
palm of your hand flatten each breast half on work surface. Holding a very
sharp knife parallel to work surface, slit each half breast in two. Put
fillets between two long sheets of wax paper, cut-side up. Pound them with
flat side of a heavy cleaver until almost transparent. Peel off top paper.
Cut cheese into 8 even sticks. Place 1 stick, slightly diagonal on each
piece of chicken. Sprinkle with 1/8 each of herbs and garlic; season with
salt and pepper. Carefully roll up each piece of chicken, completely
enclosing cheese. Seal ends by tucking them in or pressing them together.
Dust each roll lightly with flour, brush with egg and roll in panko.
Fry in oil heated to 350 degrees until golden brown, 4 to 6 minutes. Drain
on paper towels. To serve, arrange on a hot napkin on a warmed serving
plate and garnish with crisp watercress.
This recipe yields 4 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4690) - from the TV FOOD
NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
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