Chicken Egg Rolls “Deconstructed”
- Yield servings
- 6 -- egg roll wrappers, each cut into 6 strips
- -- cooking spray
- 1 tablespoon oil
- 6 -- mushrooms, chopped
- 1 clove garlic, finely chopped
- 1 cup cabbage, shredded
- 1 -- bag bean sprouts
- 5 tablespoons green onions
- 1 tablespoon soy sauce
- -- Salt
- -- Pepper
- 4 -- (6 ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, divided
- 3 quarts water
- 6 cups mixed baby greens
- 1/4 cup rice vinegar
- 1/4 cup low sodium soy sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon dark sesame oil
- 1 teaspoon bottled minced fresh ginger
- 1 teaspoon bottled minced garlic
Heat oven to 350 degrees. Place egg roll wrapper strips on cookie sheet and spray with cooking spray. Place cookie sheet in oven and bake for 15 minutes or until strips are crispy. Set aside.
Heat medium fry pan and add 1 tablespoon oil. Once hot add mushrooms and saute for 3-4 minutes. Add cabbage, garlic, sprouts and green onions and saute for an additional 3-4 minutes. Stir in soy sauce. Remove from heat. Salt and pepper to taste. Set aside.
Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
Divide vegetable mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
In small bowl whisk vinaigrette ingredients together and set aside.
Toss lettuce with vinaigrette, place sliced chicken on top of lettuce and sprinkle with baked wonton strips.