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Picnic Box Stuffed Chicken Rolls

Flavors.of.Asia's picture
  Chicken breast halves 4 , skinned, boned, slightly flattened
  Sake 2 Tablespoon
  Japanese soy sauce 2 Tablespoon (Light / Medium)
  Ginger juice 1 Tablespoon (Fresh)
  Green onions 4 Small
  Carrot 1 Large, cut in 4 strips, blanched for 1 minute
  Red bell pepper 1⁄2 Small, ends trimmed, seeded, ribs removed, cut in 1/2 inch wide strips
  Celery stalk 1 , cut into 4 strips
  Salt To Taste
  Seven spice powder/Sansho pepper / black pepper To Taste (Shichimi Togarashi)

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

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 81

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 2.3 g11.7%

Trans Fat 0.2 g

Cholesterol 399 mg133%

Sodium 2614.5 mg108.9%

Total Carbohydrates 22 g7.2%

Dietary Fiber 6.5 g25.9%

Sugars 8.3 g

Protein 164 g327.2%

Vitamin A 325% Vitamin C 193.9%

Calcium 15.7% Iron 39.2%

*Based on a 2000 Calorie diet


Picnic Box Stuffed Chicken Rolls Recipe