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Picnic Box Stuffed Chicken Rolls Recipe
|Chicken breast halves||4 , skinned, boned, slightly flattened|
|Japanese soy sauce||2 Tablespoon (Light / Medium)|
|Ginger juice||1 Tablespoon (Fresh)|
|Green onions||4 Small|
|Carrot||1 Large, cut in 4 strips, blanched for 1 minute|
|Red bell pepper||1⁄2 Small, ends trimmed, seeded, ribs removed, cut in 1/2 inch wide strips|
|Celery stalk||1 , cut into 4 strips|
|Seven spice powder/Sansho pepper / black pepper||To Taste (Shichimi Togarashi)|
Serving size: Complete recipe
Calories 893 Calories from Fat 81
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 2.3 g11.7%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 2614.5 mg108.9%
Total Carbohydrates 22 g7.2%
Dietary Fiber 6.5 g25.9%
Sugars 8.3 g
Protein 164 g327.2%
Vitamin A 325% Vitamin C 193.9%
Calcium 15.7% Iron 39.2%
*Based on a 2000 Calorie diet
Sprinkle with sake, soy sauce and ginger juice.
Let stand at least 2 hours or overnight.
Preheat oven to 350F (175C).
Trim vegetables to width of chicken breasts.
Place 1 green onion and 1 strip each of carrot, bell pepper and celery in middle of each chicken breast.
Sprinkle with salt and seven-spice powder.
Roll up chicken enclosing vegetables.
Secure openings with short bamboo skewers.
Bake in preheated oven 22 to 25 minutes.
Cool and slice in 1/2-inch-thick slices or cover uncut rolls and refrigerate up to 8 hours