Deep Dish Covered Baker Rolled Up Chicken From Fun Recipes

Deep Dish Covered Baker Rolled Up Chicken

What you Need:

4-5 Boneless Skinless Chicken Breasts, Depending on who your cooking for!( pounded to an even thinness)
1 1/2 Cups of Prepared Mashed Potatoes
2 Cups Steamed Broccoli ( I used the kind in the steamer bags)
1/2 Cups Shredded Cheddar cheese
1/2 Cup Flour
1/4 tsp Salt
1/4 tsp Pepper
1 Beaten Egg
1 1/2 Cups Bread Crumbs
1 Packet Ranch Dressing Seasoning Mix

Place pounded chicken breasts onto a cutting board.

Using a Food Chopper, chop your Steamed Broccoli into TINY pieces.

Sprinkle a little of the chopped steamed Broccoli onto the thin layer of mashed potatoes.

Carefully roll each chicken breast up securing ends with toothpicks.

Using either bowl or the Pampered Chef Coating Trays and Tool

Place flour, salt and pepper into a bowl. (or the 1st of the trays if using the Pampered Chef Coating Trays and Tool)


Place beaten egg in a second bowl (or the 2nd of the trays if using the Pampered Chef Coating Trays and Tool)

Place the bread crumbs and ranch mix into a 3rd shallow bowl. (or the 3rd of the trays if using the Pampered Chef Coating Trays and Tool)


Dip and roll the rolled chicken into flour, then egg, then bread crumb mixture. Be gentle so that all of your filling doesn't fall out.

Place Chicken rolls seam side down into the Deep Dish Covered Baker and cook for a total of 25 minutes.

After 15 minutes has passed, remove the Deep Dish Covered Baker from the microwave and sprinkle the chicken with the cheese. Return to the Microwave and cook for the remaining 10 minutes!

After the Chicken dish has cooked for 25 minutes remove from the microwave. Be VERY careful when lifting the lid. Lift away from you in case of steam.

Serve over rice or alone!

Crispy Fried Shrimp Balls From Fun Recipes

Crispy Fried Shrimp Balls – Tôm Viên Chiên:
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.