Picnic Box Stuffed Chicken Rolls Recipe
Ingredients
| 4 chicken breast halves, skinned, boned, slightly flattened | ||
| Sake | 2 Tablespoon | |
| 2 tablespoons light or medium Japanese soy sauce | ||
| 1 tablespoon fresh ginger juice | ||
| Green onions | 4 Small | |
| 1 large carrot, cut in 4 strips, blanched 1 minute | ||
| 1/2 small red bell pepper, ends trimmed, seeded, ribs removed, cut in 1/2-inch-wide strips | ||
| 1 stalk celery, cut in 4 strips | ||
| Salt | To Taste | |
| Seven-spice powder (shichimi togarashi), sansho pepper or black pepper to taste | ||
Directions
Score chicken breasts lightly on both sides; place in a large baking dish.
Sprinkle with sake, soy sauce and ginger juice.
Cover tightly.
Let stand at least 2 hours or overnight.
Preheat oven to 350F (175C).
Drain chicken.
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
Sprinkle with sake, soy sauce and ginger juice.
Cover tightly.
Let stand at least 2 hours or overnight.
Preheat oven to 350F (175C).
Drain chicken.
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
Chef
