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1 carrot, peeled/quartered
1 medium potato, quartered
1 onion, quartered
3/4 cup canola oil
1 and 1/2 cups flour
1 teaspoon Manischewitz Kosher Salt
1 teaspoon black pepper
1 tablespoon paprika
1 pound boneless/skinless chicken cutlet, butterflied (about 3-4 cutlets)
1/2 box Manischewitz Tam Tams, crushed fine
2 large eggs
1 cup canola oil
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon Manischewitz Kosher Salt
1/4 teaspoon black pepper
1/2 cup apricot preserves
1/4 cup duck sauce
1/2 tablespoon brown sugar
Preheat oven to 350 degrees Fahrenheit.
Put all ingredients in a food processor fitted with an S-blade. Process until smooth.
Transfer to a greased eight inch by eight inch baking pan and bake for 20 minutes.
Remove and let cool.
Preheat oven to 350 degrees Fahrenheit.
Take a one inch square of stuffing and place at the bottom of the butterflied chicken breast. Roll from bottom to top, opposite from the way it was butterflied.
Roll in the Tam Tams crumbs; dredge in egg and roll in crumbs again.
Heat skillet with one cup of oil and let it get hot.
Put seam of chicken down first and fry for two minutes. Turn over and fry on second side for one to two minutes.
Remove the chicken to a plate covered with a paper towel and let cool for five minutes.
Place the chicken on a lined cookie sheet and bake for 10 minutes.
Remove and let cool for 10 minutes.
Cut roll in half and drizzle apricot sauce on top.
How Would You
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whats the seasonings for?
The seasoning goes into the food processor in step 2.