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Recipe Name: Bag-a-bird Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Tablespoon(s) Lime juice
1 Tablespoon(s) Lime peel, grated
1 Teaspoon(s) Soy sauce
1/4 Teaspoon(s) Louisiana Hot Sauce
6 Chicken breast halves
4 Tablespoon(s) Flour
4 Tablespoon(s) Oil
10 Mushroom, sliced
2 Scallion, thinly sliced
1/3 Cup(s) Wine, white dry
3 Tablespoon(s) Ginger sauce
2 Tablespoon(s) Ginger, fresh grated
2 Tablespoon(s) Basil, fresh chopped
2 Tablespoon(s) Wine vinegar, red
2 Tablespoon(s) Water
2 Teaspoon(s) Honey
1/4 Teaspoon(s) Red pepper flakes
1/4 Teaspoon(s) Sesame oil
2 Egg
1 Cup(s) Milk
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Butter, melted
6 Peach half, canned drained
Marinade: Combine all ingredients in a large bowl. Chicken: Mix
chicken and marinade together in a large bowl and refrigerate for 30
minutes. Remove chicken from marinade and lightly coat chicken with
flour. Heat oil in a large skillet over medium heat. Cook chicken
until lightly browned. Remove from skillet and keep warm. In the same
skillet, add mushrooms, wine and 6 tablespoons of the ginger sauce.
Simmer over medium low heat for 5 minutes. Do not over cook. In a
blender, blend the first 8 ingredients together until smooth, then add
the red pepper flakes and the sesame oil and blend well. Refrigerate.
Crepes: Beat the eggs well. Beat in the milk, salt, flour and the
melted butter until smooth, or in a blender all together. Let stand 30
minutes before cooking. Heat a 10-inch skillet until fairly hot, but
not smoking. Film with butter. Use a small measuring cup or pour
several tablespoons of the batter into the pan. Quickly tilt the pan
to spread the batter evenly in the pan. Cook until lightly browned.
Turn with a spatula and cook other side for about 30 seconds. Stack
the crepes, using a sheet of waxed paper between each cooked crepe. To
assemble: Remove the chicken from the warming dish and cut into
bite-sized pieces. In the center of a cooked crepe, using a slotted
spoon put one-sixth of the cooked mushrooms, one-sixth of the cooked
chicken, 1 tablespoon of the ginger sauce and a sprinkle of chopped
green onion. On a serving dish, spoon some of the juice from the
cooked mushrooms and 1 tablespoon of the ginger sauce. Pull up the
sides of the filled crepe to form a bag. Then tie the top of the
crepe with a strand of the green onion, to hold the crepe upright. Put
the crepe on the juices in the serving dish. Garnish with 1 drained
peach half, several sprigs of the watercress and some sliced green
onion. ~- Wallace Harton, New Orleans per Fred Towner Submitted By SAM
145826 GMT From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 542
Calories From Fat: 246
Total Fat: 27.8g
Cholesterol: 124.2mg
Sodium: 377.5mg
Potassium: 831.7mg
Carbohydrates: 43.6g
Fiber: 4.5g
Sugar: 18.9g
Protein: 27.8g

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