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balibusta
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 Tue, Sep 13 2011, 6:53 pm
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onion chicken roll recipe please!!
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OOTBubby
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Tue, Sep 13 2011, 7:19 pm
Onion-Covered Stuffed Chicken
Mishpacha Magazine
Stuffing:
½ cup oil
1 onion, diced
paprika
1 tsp. salt
1 tsp. sugar
½ cup water
1 cup flour
Heat the oil in a frying pan and saute the onion until it is golden. Add the paprika (for color), salt, sugar and water. Bring this to a boil, then turn off the flame. Add the flour and mix well.
Cutlets
8 chicken cutlets
duck sauce
1 can of French’s Onion Rings, crushed
Panko bread crumbs
Combine crushed onion rings with equal amount of Panko bread crumbs (this is my variation -- original recipe just uses the onion rings).
Pound the cutlets. Divide the stuffing and place some on each cutlet. Roll up tightly. Dip each chicken roll into duck sauce and then dip into the crumb mixture. Bake at 350 for 45 minutes, covered, uncover and bake for an additional 10 minutes.
Tip: Prepare the chicken in advance and then freeze it raw. Bake right before serving so it tastes fresher and doesn’t get dried out.
Easier stuffing: use a defrost prepared kishka roll instead of the stuffing mixture above.
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saralea
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Wed, Sep 14 2011, 12:48 am
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That looks really delicious! thanks for posting!
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shoemaker
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Wed, Sep 14 2011, 7:04 am
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made it was really yummmm. but you have to double the fiiling recipe .its not enough for 8 capons.
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OOTBubby
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Wed, Sep 14 2011, 9:03 am
| shoemaker wrote: | | made it was really yummmm. but you have to double the fiiling recipe .its not enough for 8 capons. |
Yes, it's a while since I've made it, but I remember having to use only a very small amount of the filling for each piece.
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balibusta
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Wed, Sep 14 2011, 9:47 am
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its for capons or cutlets?
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OOTBubby
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Wed, Sep 14 2011, 10:00 am
| balibusta wrote: | | its for capons or cutlets? |
I used cutlets but I don't see why you couldn't use capons.
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Lucky me
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Wed, Sep 14 2011, 10:05 am
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its for capons. btw I had very little filling left from double recipe.
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OOTBubby
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Wed, Sep 14 2011, 10:11 am
| Lucky me wrote: | | its for capons. btw I had very little filling left from double recipe. |
Did the original recipe say capons? I thought I'd written it as the original was written which says cutlets.
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shoemaker
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Wed, Sep 14 2011, 2:32 pm
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THIS RECIPE IS FOR CAPONS.
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OOTBubby
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Wed, Sep 14 2011, 2:35 pm
| shoemaker wrote: | | THIS RECIPE IS FOR CAPONS. |
Did the original recipe as published in Mishpacha (which I quoted) say that it was for capons?
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OOTBubby
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Wed, Sep 14 2011, 3:25 pm
| shoemaker wrote: | | yes for capons |
Okay, I guess I copied it wrong. I have though used it for cutlets very successfully.
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anonymrs
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Sun, Sep 18 2011, 8:06 am
| OOTBubby wrote: | Onion-Covered Stuffed Chicken
Mishpacha Magazine
Stuffing:
½ cup oil
1 onion, diced
paprika
1 tsp. salt
1 tsp. sugar
½ cup water
1 cup flour
Heat the oil in a frying pan and saute the onion until it is golden. Add the paprika (for color), salt, sugar and water. Bring this to a boil, then turn off the flame. Add the flour and mix well.
Cutlets
8 chicken cutlets
duck sauce
1 can of French’s Onion Rings, crushed
Panko bread crumbs
Combine crushed onion rings with equal amount of Panko bread crumbs (this is my variation -- original recipe just uses the onion rings).
Pound the cutlets. Divide the stuffing and place some on each cutlet. Roll up tightly. Dip each chicken roll into duck sauce and then dip into the crumb mixture. Bake at 350 for 45 minutes, covered, uncover and bake for an additional 10 minutes.
Tip: Prepare the chicken in advance and then freeze it raw. Bake right before serving so it tastes fresher and doesn’t get dried out.
Easier stuffing: use a defrost prepared kishka roll instead of the stuffing mixture above. |
I made this for shabbos and it was delicious!! Thanks for posting the recipe.
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mol
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Tue, Dec 20 2011, 2:36 am
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for those who live in israel what do you use as a substitute for frenchs onions?
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bnm
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Tue, Dec 20 2011, 3:46 am
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I've seen imitation French's from Isreal here. I think its Shneider or something
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