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-> Chicken/ Turkey
sky
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 Sun, Apr 25 2010, 2:17 pm
6 pieces chicken cutlets, pounded flat, trim off extra pieces so it is a nice shape
1 egg, beaten
6 - 12 strips pastrami
cornflake crumbs
spices (pepper, salt, garlic powder, paprika)
1/4 c red wine
12 - 15 oz Apricot Jam
1 T. margarine
Mix cornflake crumbs with spices to your taste. Dip chicken in egg and then cornflake crumbs. Place 1 - 2 strips pastrami down the middle and roll it up. Place seam side down in 8x8 pan. (It should fit 3 x 2 rows).
Boil the wine, jam, and marg. Pour over chicken.
Bake at 350 for 55 minutes covered.
It also freezes well. Freeze raw. Defrost and then bake before serving.
[Per the request in the Whats for shabbos meal tonight? thread]
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OldYoung
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Tue, Apr 27 2010, 10:19 pm
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This looks delicious!!! How do you usually serve it? (Just trying to figure out if it would be better in an oven-table kind of piece...)
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willow
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Wed, Apr 28 2010, 4:11 am
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If you are putting sauce over the crumbs don't they get soggy?
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sky
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Mon, May 03 2010, 1:16 pm
It does get soggy - but its yummy.
I bake it an oven to table dish. there is not a ton of sauce once its done baking.
When I freeze it I normally transfer it to an oven to table dish before defrosting and baking so that it serves nicer.
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