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CHICKEN PASTRAMI ROLL

 

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

This rolled starter combines the tang of Dijon mustard with an aromatic garlic crust to create mouth-watering chicken tidbits.
Yield: 18 Servings

 

Ingredients

• 6 chicken breast halves, boned and skinned
• 4 teaspoons Dijon mustard
• 12 pastrami slices
• 1½ cups seasoned breadcrumbs
• 1/2 teaspoon salt
• 1½ teaspoons garlic powder
• 1½ teaspoons paprika
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• Mustard Vinaigrette Dressing
 

Directions

1. Preheat oven to 375°F. Grease 9 x 13-inch baking pan and cookie sheet

2. Butterfly chicken breasts and pound thin.

3. Spread breasts with mustard and cover with 2 pastrami slices. Roll up, enclosing pastrami Secure with wooden toothpicks

4. Mix breadcrumbs with seasonings Dip rolls into egg and coat with breadcrumbs.

5. Place seam side down in pan and bake 20 to 25 minutes or until golden brown.

6. Chill until firm and cut diagonally into 1-inch slices. Reheat on sheet at 325°F until hot. Serve with Mustard Vinaigrette Dressing.
 

 

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