*  Exported from  MasterCook  *
 
                              Spring Roll-ups
 
 Recipe By     : The First Ever Fiddlehead Harvesters Guide
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  500      milliliters   fiddleheads -- cooked till tender
                          -- well drained
    4      each          chicken breasts without skin -- boned and
    pounded
   50      milliliters   flour
    1      milliliter    paprika
    2      milliliters   thyme
    2      milliliters   salt
                         dash pepper
 
 
    1      each          egg
   15      milliliters   milk
   50      milliliters   butter
    4      each          strip bacon -- cooked and crumbled
   25      milliliters   oil
    1      medium        onion -- chopped
   12      each          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 min 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 min, basting
 occasionally with juices in bottom of pan.  Cover, bake 15 min longer
 or until chicken is tender.
 
                    - - - - - - - - - - - - - - - - - -