Saturday, October 8, 2011

October 5: Everything-Crusted Chicken Rolls Stuffed with Scallion Cream Cheese

   Vegetable oil, for frying
1 pound cream cheese, softened
4 scallions, chopped
2 pounds chicken breast cutlets
   Salt and freshly ground black pepper
1 1/2 cups bread crumbs
2 teaspoons granulated garlic
2 tablespoons poppy seeds
3 tablespoons dehydrated onion flakes
3 tablespoons sesame seeds
1/2 cup all-purpose flour
2 eggs, beaten with a splash of water

Heat an inch of vegetable oil in a large frying pan over medium to medium-high heat.

In a small bowl, mix the cream cheese with the scallions. Spread the chicken cutlets with the cheese and roll into tight, small bundles. Wash up. Season the bundles liberally with salt and pepper.

Mix the bread crumbs with the garlic, poppy seeds, onion flakes, and sesame seeds in a shallow dish. Coat the bundles in flour, dip them in the eggs, and then roll in the flavored bread crumbs. Fry until evenly golden all over

and serve hot, or chill and serve cold.


These are good chicken rolls. They're pretty quick and easy. My husband yelled at me for not warning him there were poppy seeds in the breading. I guess they do random drug testing at his work and poppy seeds make you fail. :) You could do without them, because with all the other seasonings, they're pretty hard to taste. Rachael Ray says, "You've heard of everything bagels - why not everything chicken! These are great hot or cold, for picnics or tailgate parties with cut raw veggies." I did have to cook them longer than I thought - about 10 minutes on each side.

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