- 4 chicken whites
- 1 onion, chopped
- 1 tart apple, cored then diced
- 1/2 cup [125 mL] raisins
- 1/4 cup [60 mL] fine dry breadcrumbs
- 2 tablespoons [30 g] margarine
- Salt and pepper, to taste
Coating
- 1 egg
- 1/4 cup [60 mL] milk
- 3/4 cup [190 mL] fine dry breadcrumbs, crushed
- Melted margarine, to coat
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- Prepare a charcoal fire on the spot provided on your site; preheat until hot.
- Using the flat side of the blade of a large knife, flatten chicken whites into 1/4th-inch [6-mm] thick scallopines.
- Salt and pepper scallopines.
- Mix together chopped onion, apples dices, raisins, fine dry breadcrumbs and margarine.
- Evenly spread mixture in the middle of each scallopine; roll scallopines.
- If needed, secure rolls using toothpicks.
- Beat together coating egg and milk into a disposable al bowl until blended.
- Dip stuffed chicken rolls into mixture; completely coat chicken rolls with crushed fine dry breadcrumbs.
- Arrange stuffed coated chicken rolls side-by-side onto 2 sheets heavy al foil large enough to wrap them all together.
- Tighly seal pocket then transfer stuffed chicken rolls onto hot rack over hot embers.
- Cook stuffed chicken whites coating them often with melted margarine until well-done, for approximately 45 to 50 minutes.
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