Baked Chicken and Rice Rolls.
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 332.7
- Total Fat: 1.8 g
- Cholesterol: 73.7 mg
- Sodium: 372.7 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 1.2 g
- Protein: 31.8 g
View full nutritional breakdown of Baked Chicken and Rice Rolls. calories by ingredient
Number of Servings: 2
Ingredients
-
8oz Chicken Breasts
1/2 cup Dry Rice, Not instant
4 Cups Chicken Stock
10 Rice Paper Sheets, Not eggroll paper. The dry hard Rice Paper.
Pam Cooking Spray
Directions
Preheat oven to 400 and prepare baking sheet sprayed with cooking spray.
Add Rice and Chicken Stock to a Stovetop pan, cover and cook until all liquid is gone. You will want it to stick to the bottom of the pan. Do not Rinse, and let sit uncovered on counter for 5-10 minutes, this gets it unstuck from the pan.
Cut up the Chicken Breast into thin strips (a minimum of 10)
Add Pam to a Stove top pan and cook the chicken strips. I like them a little bit crunchy. Then add them to the rice, mix well.
Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean plate. Add about three tablespoons of Rice Mixutre to rice paper and wrap up tightly (like you would an eggroll or burritos, with the sides tucked in) . Place seam side down on greased baking sheet. Repeat until all filling is gone.
Spray spring rolls with fine layer of cooking spray.
Bake for 15-20 minutes, i usually do 17 minutes. They get tough if overcooked.
Serving Size: Makes about 10 Rolls, 2 Servings
Add Rice and Chicken Stock to a Stovetop pan, cover and cook until all liquid is gone. You will want it to stick to the bottom of the pan. Do not Rinse, and let sit uncovered on counter for 5-10 minutes, this gets it unstuck from the pan.
Cut up the Chicken Breast into thin strips (a minimum of 10)
Add Pam to a Stove top pan and cook the chicken strips. I like them a little bit crunchy. Then add them to the rice, mix well.
Working with one rice paper at a time. Dip rice paper in warm water for 12-15 seconds until pliable. Remove rice paper to clean plate. Add about three tablespoons of Rice Mixutre to rice paper and wrap up tightly (like you would an eggroll or burritos, with the sides tucked in) . Place seam side down on greased baking sheet. Repeat until all filling is gone.
Spray spring rolls with fine layer of cooking spray.
Bake for 15-20 minutes, i usually do 17 minutes. They get tough if overcooked.
Serving Size: Makes about 10 Rolls, 2 Servings