Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 milliliters fiddleheads -- cooked till tender
-- well drained
4 each chicken breasts without skin -- boned and
pounded
50 milliliters flour
1 milliliter paprika
2 milliliters thyme
2 milliliters salt
dash pepper
1 each egg
15 milliliters milk
50 milliliters butter
4 each strip bacon -- cooked and crumbled
25 milliliters oil
1 medium onion -- chopped
12 each mushroom -- sliced
1 clove garlic -- minced
2 medium tomatoes -- sliced
25 milliliters sherry -- optional
15 milliliters cornstarch
125 milliliters chicken broth -- or water
salt and pepper to taste
Place about 20 fiddleheads on each chicken breast, roll and secure
with tooth picks. Combine flour, paprika, thyme, salt and pepper; mix
well and set aside. In a small bowl beat egg with milk. Dip chicken
breast in egg then roll in flour mixture. Heat butter in skillet and
brown chicken rolls until golden. Transfer chicken rolls to a 3 L
rectangular pan. Sprinkle bacon pieces over rolls. Heat oil in
skillet and stir-fry onion, garlic, mushrooms and tomatoes for 2 min.
Add sherry; simmer 2 min longer. Combine cornstarch with chicken
broth and add to pan, stirring constantly until ingredients are coated
with a light, clear glaze. Pour entire contents of pan over chicken
rolls. Cover loosely with foil. Bake in 180 C oven 30 min, basting
occasionally with juices in bottom of pan. Cover, bake 15 min longer
or until chicken is tender.
