Spicy Chicken Sesame Rolls
- Yield: servings
Ingredients
- 4-- boneless and skinless chicken breasts
- 1/2teaspoon salt
- 1 2-- teasoon of lemon pepper
- 1teaspoon powdered garlic
- Filling
- 1/2-- head green cabbage
- 1medium to large onion
- 1-- red pepper
- -- olive oil to coat pan
- 2teaspoons powdered dill weed
- 1teaspoon of lemon pepper
- 1/2teaspoon salt
- 1 to 2teaspoons of rcrushed ed pepper
- 1/2cup chicken stock or water
- Coating
- 1-- egg
- 1/2cup milk
- 1/2cup seasoned bread crumbs
- 1cup flour
- Sauce
- 1teaspoon sesame oil
- 1/3cup honey
- 1/3cup soy sauce
- -- Juice from one orange
- 1-- garlic clove crushed
- Plating
- 3-- navel oranges( Juice one for sauce
- -- Cut the other two into slices)
Instructions
Wash four pieces of chicken breasts in salted water.
Cut in half horizontally
Pound with meat hammer 1/4" thin inside plastic bag ( Keep the pieces in a rectangle for easy rolling. Try not to make holes)
Season with salt, pepper and garlic powder.
Set aside in refrigerator
Make filling by shredding 1/2 head green cabbage.
Slice 1 red pepper in thin slices
Cut onion in thin slices
Coat bottom of 10" frying pan with olive oil
Turn heat to medium high
Put red pepper in first and cook for 3 minutes.
Add cabbage,and onion
Add 1 to 2 teaspoons of crushed red pepper, depending on desired hottness
Add 2 teaspoons of dill weed
Add 1 teaspoon of garlic powder
Cover and cook for 10 minutes , stirring once or twice
Add 1/2 cup of chicken stock
Cover and cook additional 5 minutes until cabbage is soft.
Taste and adjust seasonings, if necessary
Turn off heat and cover.
Take chicken breasts out of refrigerator
Put one piece at a time in plastic bag and pound carefully until 1/4" thin
Put one to two large large tablespoons of cabbage filling in middle of chicken
Roll from one end until it is log shaped.
Keep the end that is not completely closed at the top
Dip in egg and milk mixture coating top as well
Then coat generously with flour and bread crumb mixture
Put about an inch of olive oil into a 10'" pan with olive oil.
Cook four pieces at a time on medium heat . Do not burn
Put unclosed part of chicken roll at top
Brown the bottom 3 to 5 minutes
Brown the other two sides 3 to 5 minutes each
Use tongs to take chicken rolls out of the pan and put them into a 10" casserole dish
Put in 350" oven 10 to 15 minutes
Prepare Sauce by scraping crumbs and any burned pieces out of pan leaving oil and residue
Turn heat to medium high
Add 1/4 cup of orange juice
Stir until it is gravy consistency
Add 1 teaspoon of sesame oil
Add 1/3 cuo of honey
Add 1/3 cup of soy sauce
Add one minced garlic clove
Stir and cook for 1 minute
Pour into a gravy boat
Taste and adjust seasoning, if necessary
Take chicken rolls out of oven
Put one chicken roll on one side of each plate
Put 2 to 3 orange slices around one side
Drip drops of sauce around the other side.
Serve with rice pilaf on the other side of the plate.
Squeeze orange slices on chicken and
Dip pieces of chicken in sauce
Enjoy
