southerncookie
Joined: 01 Mar 2008
Posts: 194
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 Posted: Fri Oct 24, 2008 7:41 pm |
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BAKED CHICKEN AND VEGETABLE EGG ROLLS
2 (4 oz) skinned, boned chicken breast
......halves, cut into small pieces
1 (10 oz) package frozen chopped broccoli,
.......thawed and well drained
1/2 cup chopped water chestnuts
1/4 cup sliced green onions
2 cloves garlic, minced
1/4 cup low-sodiumm soy sauce, divided
vegetable cooking spray
1 egg white
1/4 cup canned low sodium chicken broth, undiluted
2 tbsp minced green onions
1 tsp sesame oil
Position knife blade in food processor bowl; add chicken,
broccoli, water chestnuts, 1/4 cup green onions, garlic,
and 1 tbsp soy sauce. Process 5 seconds.
Coat a large nonstick skillet with cooking spray, and place
over medium high heat until hot. Add chicken mixture, and
cook 5-6 minutes or until chicken is done. Remove from heat,
and let cool. Stir in egg white. Mound 2 heaping tbs of chicken
mixture in center of each egg roll wrapper. Fold top corner
of each wrapper over filling; then fold left and right corners
over filling. Lightly brush exposed corner of wrappers with
water. Tighly roll filled end of wrapper toward exposed corner;
gently press the corner to seal securely. Coat both sides of
egg roll with cooking spray.
Place the egg rolls on a baking sheet coated with cooking spray.
Bake at 450 degrees for 6-7 minutes on each side or until golden
brown. Combine remaining 3 tbsp soy sauce, chicken broth,
2 tbsp green onions, and oil in a small bowl; stir well. Serve
with egg rolls. Makes 12 appetizers. (per egg roll and 1-1/2 tsp sauce=76 calories)
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southern cookin is the best cookin |
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