Sunday, May 2, 2010

Gourmet Chicken Bundles

I found this recipe for Gourmet Chicken Bundles in an old issue of Taste of Home and decided that I wanted to try them. I will probably make some changes so I am outlining them here.

  • 1/2 cup chopped onion
  • 3 cloves garlic, minces (this is my addition)
  • 1 package (8 ounces) fresh mushrooms, sliced
  • 8 ounces bulk pork sausage 
  • 2 tablespoons butter
  • 1/2 teaspoon rubbed sage (I will use the sage flavored pork sausage and not the sage seasoning)
  • 1/4 teaspoon dried marjoram
  • 1/8 teaspoon ground allspice
  • 1 egg, separated
  • 3 cups cubed cooked chicken
  • 6 slices muenster cheese (this is also my addition)
  • 18 Rhodes™ Dinner Rolls, thawed but still cold (making my own dinner roll dough - substituting 1/2 c. wheat germ for 1/2 c. flour to make it wheat dinner roll dough)
  • Whole sage leaves, optional (will not be doing this as they are mostly for decoration)
  1. In a large skillet, cook onion, garlic, mushrooms and sausage in butter until sausage is lightly browned. Place mixture in a large bowl. Add sage, marjoram, allspice, egg yolk and chicken; mix well.
  2. Combine three rolls. Roll into an 8-in. circle. Repeat with remaining rolls. Divide chicken mixture equally between the six circles; top with cheese slice. Moisten edges of dough with water and fold over mixture to completely enclose. Place folded side down on a greased baking sheet. Brush with beaten egg white.
  3. Place three whole sage leaves on top if desired and brush again. Cover with plastic wrap and let rise 15 minutes. Remove wrap and bake at 350° for 30-35 minutes or until golden brown. Yield: 6 servings.
You could also do smaller versions of this and use them for an appetizer. :o)

No comments:

Post a Comment