Golden Enokitake Chicken Roll

I still have a packet of enokitake left in the fridge after the stir-fry and I thought it would be a great idea to use them in chicken rolls. This is a very tasty and flavorful chicken roll with a brush of american mild mustard sauce for extra flavor. Rolled together with enokitake , carrots and bacon chips....and coated with panko and oven baked...truly a satisfying chicken feast :)) Dipped it with wasabi...and I am on cloud nine for a moment ! I am a die hard fan of wasabi and I really can't live without wasabi :p  Can be served as finger food or a main dish with rice.

Great as a finger food...and the first bite was simply yummy with the wasabi  pungent sensation...it was a great accompaniment for the chicken rolls. It looks like it involves a lot of work but actually it is very easy and oven baked is a much more healthier version of cooking.

ooooo...this is so delicious with the crunchy exterior and flavorful moist

bacon and crunchy enokitake and carrots strips with the after taste of

american mild mustard sauce...yummyummm

see how simple and easy it is...just get everything on the table

and you are ready to have this great finger food in no time :)

getting ready to be put into the oven for baking

but before that drizzle olive oil all over the crumbed rolls

a plate of delicious finger food to satiate your hunger pang

a real teaser....

dipped with wasabi......mmmmmm yumm yumm

Golden Enokitake Chicken Roll

Ingredients:

8 pieces of chicken breast - splay into flat pieces

some bacon chips 

1 carrots - cut into strips

a bunch of enokitake- washed and drain dry

cheyenne pepper 

salt

american mild mustard sauce

potato flour

1 egg - beaten

1 cup of panko crumbs

olive oil

wasabi as a dipping

Method:

Take a piece of the splayed chicken breast...flatten it on a board, sprinkle some cheyenne paper and salt over the surface, place some carrot strips, enokitake, and bacon chips on the surface. Add some mustard sauce on the bacon chips and roll the chicken piece into a tight roll. Coat the roll with potato flour, then dip into the beaten egg and coat it with panko crumbs. Place the rolled chicken fillet on parchment lined tray. Drizzle olive oil over the roll. Repeat the process till all the chicken fillets are used up. Bake for 30 minutes till the rolls are golden and cooked. 

Enjoy and have a nice day !

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