Chicken Rolls Recipe
Ingredients
| Ginger | 1 Teaspoon, candied | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Curry powder | 1/4 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 3/4 cup cooked, boned chicken, finely chopped | ||
| Hard-boiled eggs | 5 , hardboiled | |
| 6 brown-and-serve rolls | ||
| Coconut | 2 Teaspoon | |
Directions
Combine all ingredients except rolls and coconut.
Toss together lightly.
Cut rolls in half and remove the insides, leaving a ridge around like a shell.
Fill each roll with the chicken mixture and sprinkle coconut ori top.
Place on cookie sheet and bake at 400° for 12 minutes, just long enough to brown the coconut.
During the last five minutes, place the tops of rolls on with the crust side up.
When serving, garnish with olives and parsley.
Toss together lightly.
Cut rolls in half and remove the insides, leaving a ridge around like a shell.
Fill each roll with the chicken mixture and sprinkle coconut ori top.
Place on cookie sheet and bake at 400° for 12 minutes, just long enough to brown the coconut.
During the last five minutes, place the tops of rolls on with the crust side up.
When serving, garnish with olives and parsley.
Chef
