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Issue 389: Chicken Lollipops

Faigy Grossman

Chicken breaded and threaded on a skewer is sure to be a hit with the kids — and everyone else!

Thursday, April 20, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman, Food and prop styling by Amit Farber, Photography by Daniel Lailah

The kids will adore these cute “lollies,” and supper will get eaten in a flash!

INGREDIENTS

SERVES 4–6

  • 2–2½ lb (1 kg) chicken fingers/cutlets
  • 5 Tbsp mayonnaise
  • 4 Tbsp duck sauce
  • ½ tsp salt
  • 1 tsp mustard
  • 1 cup cornflake crumbs


PREPARATION

Preheat oven to 350°F (180°C). Clean and rinse chicken, pat dry. Slice chicken lengthwise into thin, long strips. Combine mayonnaise, duck sauce, salt, and mustard in a large bowl. Add chicken and mix to coat. Place cornflake crumbs in a shallow dish.
Working with one piece of chicken at a time, roll up into spiral “lollipops” and push a skewer through to keep chicken closed and in a circle shape. Coat chicken completely in crumbs. Place on parchment paper-lined baking sheet.
Bake uncovered for 30 minutes, or until cooked through.

VariationSquiggle chicken strips in a continuous S shape and push skewer through. (See photo.) Continue as above.

 

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