Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
gi ka on 13 Jul 10Spicy Chicken & Mushrooms Nutrition Facts Servings Per Recipe 4 servings Amount Per Serving Calories 176 Total Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 66 Sodium (mg) 516 Carbohydrate (g) 4 Fiber (g) 1 Protein (g) 28 Percent Daily Values are based on a 2,000 calorie diet Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced ginger 2 cups sliced mushrooms 4 scallions, sliced 1/2 teaspoon red pepper flakes 1/2 teaspoon each salt and black pepper 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces 1-1/2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1/2 cup chopped cilantro 3 cups cooked rice (optional) Directions 1. Heat oil in a medium-size skillet over medium heat. Add garlic and ginger to pan; cook 1 minute. Stir in mushrooms, scallions, red pepper flakes and 1/4 teaspoon each of the salt and pepper; cook 3 minutes, stirring often. 2. Reduce heat to medium. Add chicken to pan and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring, for 4 minutes or until cooked through. 3. Stir in soy sauce, vinegar and cilantro; cook 2 minutes. Serve with rice, if desired. Chicken recipes adapted from Not Your Mother's Weeknight Cooking, by Beth Hensperger. Copyright ©2008, used by permission of the Harvard Common Press.