Sunday, February 14, 2010

Chicken-wrapped Kebabs

Whether you call it a cutlet or a schnitzel, here's an easy way to beef up (or lamb up?) your ordinary breaded chicken breast.

To feed 4-6 people you'll need:

2 pounds chicken breast that's been butterflied and pounded flat (usually will be 6 pieces)
1 lb package of defrosted, prepared kebabs - beef, lamb, spicy, whatever strikes your fancy and tastebuds (usually will be 9 pieces)
1 egg
seasoning - my favorites are garlic powder, sweet paprika and black pepper. Feel free to use whatever you like.
12 toothpicks

In a bowl, whisk the egg, about 1/8 cup or oil and 1/8 cup water and the seasoning.

In a plate, pour the breadcrumbs.

Take a chicken breast and wrap it around a kebab. Secure the chicken with a toothpick at the top and bottom.

Dip into the egg, shake off excess and then roll in the breadcrumbs.

Place on a well oiled cookie sheet.

When all the pieces are done, bake in a 350 degree F oven for 15 minutes then turn over and bake for another 15 minutes.

That's it!

Just be sure to remove the toothpicks before serving.

1 comment:

Jennifer in MamaLand said...

Just wanted to let you know that this page has appeared in the 51st (just in time for Purim) kosher cooking carnival - see you there!