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Spring Roll-ups

500 milliliters fiddleheads, cooked till tender, well drained
4 boneless, skinless chicken breasts, pounded
50 milliliters flour
1 milliliter paprika
2 milliliters thyme
2 milliliters salt
dash pepper

1 egg
15 milliliters milk
50 milliliters butter
4 strip bacon, cooked and crumbled
25 milliliters oil
1 medium onion, chopped
12 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 minutes 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 minutes, basting occasionally with juices in bottom
of pan. Cover, bake 15 minutes longer or until chicken is tender.


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What's a fiddlehead?, February 5, 2006 - 04:23 PM
Reviewer: Barry from da yooper, eh!
Having eaten them I know what they are [quite good] but for those who are wondering... Come spring I will try this recipe and add another post.

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