Sesame Chicken Rolls Recipe
This Sesame Chicken Rolls will mesmerize any eater, be it fussy or easy. Indulge yourself in this Sesame Chicken Rolls as Main Dish. The flavor of Chicken makes this dish all the more appetizing. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Sesame Chicken Rolls, just like I do.
Ingredients
1/4 cup sesame seeds
1/4 cup dried bread crumbs
2 whole large chicken breasts
Salt
Pepper
4 thin slices prosciutto
1/2 10-ounce package frozen chopped spinach, thawed
1 ounce Muenster cheese, shredded
1 egg
1 tablespoon salad oil
1/2 cup water
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon catchup
1/4 teaspoon grated lemon peel
Directions
1. In 1-cup glass measure, combine sesame seeds and dried bread crumbs. Cook at high (100% power) 2 1/2 to 3 minutes, stirring after 1 minute, then every 30 seconds, until sesame seeds and bread crumbs are lightly toasted. Set aside.
2. Cut each chicken breast in half; remove skin and bones. With meat mallet or dull edge of French knife, pound each chicken-breast half until 1/4 inch thick; sprinkle lightly with salt and pepper. Cover each chicken piece with 1 slice of prosciutto, folding prosciutto to fit and leaving 1/4-inch border around edge of chicken.
3. Squeeze spinach to remove as much liquid as possible. Arrange spinach evenly over prosciutto layer on chicken pieces. Sprinkle lightly with salt. Top spinach on each chicken piece with 1 tablespoon shredded cheese. Starting at 1 narrow end, tightly roll each chicken piece,
jelly-roll fashion.
4. In pie plate, beat egg and salad oil until smooth. Place sesame-seed mixture on sheet of waxed paper. Coat each chicken roll with egg mixture, then roll in sesame-seed mixture.
5. Place chicken rolls on rack in 12" by 8" baking dish; cover with waxed paper. Cook at medium high (70% power) 6 to 8 minutes just until chicken is firm and opaque, rotating dish a half turn after 4 minutes. Let stand, still covered, 5 minutes.
6. Meanwhile, in small bowl, with fork, mix water, sugar, lemon juice, cornstarch, soy sauce, catchup, grated lemon peel, and 1/8 tea spoon salt. Cook at high 2 to 3 minutes, stirring every minute, until mixture boils and thickens and is smooth.
7. Arrange chicken rolls on warm platter; serve with sauce.
2. Cut each chicken breast in half; remove skin and bones. With meat mallet or dull edge of French knife, pound each chicken-breast half until 1/4 inch thick; sprinkle lightly with salt and pepper. Cover each chicken piece with 1 slice of prosciutto, folding prosciutto to fit and leaving 1/4-inch border around edge of chicken.
3. Squeeze spinach to remove as much liquid as possible. Arrange spinach evenly over prosciutto layer on chicken pieces. Sprinkle lightly with salt. Top spinach on each chicken piece with 1 tablespoon shredded cheese. Starting at 1 narrow end, tightly roll each chicken piece,
jelly-roll fashion.
4. In pie plate, beat egg and salad oil until smooth. Place sesame-seed mixture on sheet of waxed paper. Coat each chicken roll with egg mixture, then roll in sesame-seed mixture.
5. Place chicken rolls on rack in 12" by 8" baking dish; cover with waxed paper. Cook at medium high (70% power) 6 to 8 minutes just until chicken is firm and opaque, rotating dish a half turn after 4 minutes. Let stand, still covered, 5 minutes.
6. Meanwhile, in small bowl, with fork, mix water, sugar, lemon juice, cornstarch, soy sauce, catchup, grated lemon peel, and 1/8 tea spoon salt. Cook at high 2 to 3 minutes, stirring every minute, until mixture boils and thickens and is smooth.
7. Arrange chicken rolls on warm platter; serve with sauce.
