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Recipe: Bourbon - Marinated Chicken Rolls
Similar Categories: Bourbon, Marinated, Chicken, Rolls
Serving Size : 4
4 boneless chicken breast halves -- (4-ounce)
skinned
1 1/4 teaspoons chicken-flavored bouillon granules
1 1/4 cups water
1/3 cup minced green onion
1/4 cup bourbon (80 proof)
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon dried whole thyme
1 clove garlic -- minced
1 bay leaf
2 slices bacon -- halved
Vegetable cooking spray
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon Dijon mustard
1 tablespoon minced green onion tops
Place chicken between 2 sheets of waxed paper, and flatten to 1/4-
inch thickness, using a meat mallet or rolling pin; set aside.
Combine next 11 ingredients in a large shallow dish, mixing well. Add
chicken, turning to coat. Cover and marinate in refrigerator for
least 2 hours. Transfer chicken to paper towels. Strain marinade into
a saucepan; set aside.
Roll up chicken breasts, beginning with a long side; wrap 1/2 slice
bacon around each, and secure with wooden picks. Arrange rolls on a
broiler pan coated with cooking spray. Broil 4 to 6 inches from heat
3 to 5 minutes on each side or until bacon is crisp and chicken is
done. Transfer rolls to a platter; remove and discard wooden picks.
Cover and keep warm.
Bring marinade to a boil. Reduce heat; simmer 5 minutes. Combine
cornstarch and 1 tablespoon water in a bowl; add to marinade, and
simmer until slightly thickened, stirring constantly. Stir in 1
tablespoon mustard. Spoon sauce over chicken; garnish with green
onion.
Yield: 4 servings (257 calories per serving).
PRO 28.9/ FAT 12.2/CARB 7.7 / FIB 0.3 / CHOL 80 / SOD 781 / POT 352
4 boneless chicken breast halves -- (4-ounce)
skinned
1 1/4 teaspoons chicken-flavored bouillon granules
1 1/4 cups water
1/3 cup minced green onion
1/4 cup bourbon (80 proof)
2 tablespoons brown sugar
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon dried whole thyme
1 clove garlic -- minced
1 bay leaf
2 slices bacon -- halved
Vegetable cooking spray
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon Dijon mustard
1 tablespoon minced green onion tops
Place chicken between 2 sheets of waxed paper, and flatten to 1/4-
inch thickness, using a meat mallet or rolling pin; set aside.
Combine next 11 ingredients in a large shallow dish, mixing well. Add
chicken, turning to coat. Cover and marinate in refrigerator for
least 2 hours. Transfer chicken to paper towels. Strain marinade into
a saucepan; set aside.
Roll up chicken breasts, beginning with a long side; wrap 1/2 slice
bacon around each, and secure with wooden picks. Arrange rolls on a
broiler pan coated with cooking spray. Broil 4 to 6 inches from heat
3 to 5 minutes on each side or until bacon is crisp and chicken is
done. Transfer rolls to a platter; remove and discard wooden picks.
Cover and keep warm.
Bring marinade to a boil. Reduce heat; simmer 5 minutes. Combine
cornstarch and 1 tablespoon water in a bowl; add to marinade, and
simmer until slightly thickened, stirring constantly. Stir in 1
tablespoon mustard. Spoon sauce over chicken; garnish with green
onion.
Yield: 4 servings (257 calories per serving).
PRO 28.9/ FAT 12.2/CARB 7.7 / FIB 0.3 / CHOL 80 / SOD 781 / POT 352
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