We have many Polish grocery stores near us...They have both smoked and fresh keilbasa....The fresh, I usually just boil about 15 minutes, then put it on a cookie sheet and brown in the oven. Smoked, I usualy make with saurkraut.
Place the chicken in a baking dish, salt and pepper to taste, cover each piece with 1 1/2 slices of swiss cheese....Mix together the wine and soup...pour it over the chicken and cheese...sprinkle the bread crumbs over it....Melt the butter and drizzle it over it all..Bake in a 350 over for 1 hour.
I usually serve it with egg noodles or rice and a vegetable...the sauce is wonderful over the noodles...
Oh my gosh! I haven't seen this recipe in ages! I used to love this, and need to make it again!
One of the biggest compliments I ever got was from my older brother who told me he disliked almost all chicken dishes, but this one was the best he'd ever had....
I'd lost it, so thanks for giving it back!!
Rebecca
ETA: I think I used cream of mushroom soup instead of chicken, but I'm sure both are equally as good!
I made these over the weekend, and I really liked them. Too bad no one else was at home to eat them, too! Oh well!
Baked Egg Rolls
Ingredients
2 tbsp. oil 16 oz. bag of coleslaw mix 4 green onions, chopped 1 1/2 cup bean sprouts 1 tbsp. white wine 2 tbsp. oyster sauce 2 tbsp. soy sauce 8.5 oz. can tiny shrimp 1 tbsp. cornstarch 20 egg roll wrappers
Directions
1. Preheat oven to 400 F. 2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about 2 minutes, until cabbage is wilted. Mix cornstarch with 1 tbsp. cold water and add. Stir for about 1 minute, until sauce is thickened. 3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond. 4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down. 5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet & sour sauce or spicy mustard.
Notes: These make *great* leftovers, warmed or cold. The wrapper becomes a little softer, and more like a fried eggroll. So, if you don't care for the crispy texture of the baked eggrolls, try them again the next day! Also a great recipe to cook with the kids. Have everyone try wrapping a roll! Create a little assembly line and have them measure out the mixture as you wrap.
Number of Servings: 20
Nutritional Info
Servings Per Recipe: 20
Amount Per Serving
Calories: 91.2
Total Fat: 1.7 g
Cholesterol: 26.8 mg
Sodium: 268.6 mg
Total Carbs: 13.9 g
Dietary Fiber: 1.1 g
Protein: 5.5 g
I used Canola oil instead of vegetable oil, used a few more green onions, and flipped mine over halfway through cooking. Also, I'm allergic to shrimp, so I used chicken and chicken stock in place of the shrimp and oyster sauce. Very tasty!
Preheat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
I put onion inside the chicken, along with the carrots.
