The Food Corner

by Paul Cormier, Salamanders of Kemptville

I hope you are making a point of involving your kids and grandkids in cooking. More and more, we are encouraging the young ‘uns to put on an apron and have fun in the kitchen (under supervision of course). Don’t forget to get them a big fluffy chef’s hat as well and teach them the basics of good kitchen practices. Today’s recipe is a great one for the engagement of children in the culinary arts. It’s BBQ Chicken Rolls; they are simple to make and give the junior cooks a sense of accomplishment. So, here we go…

BBQ Chicken Rolls

Ingredients

3 or 4 chicken breasts, sliced thinly

1 medium onion, also sliced thinly

1 green pepper, sliced thinly

½ cup of the barbecue sauce of your choice

½ cup of grated Havarti cheese (the one with peppers in in, if you can)

A dash of Tabasco sauce or your favourite hot sauce

(optional)

3 tablespoons of vegetable oil

1 egg, beaten + 1 tablespoons of milk to make an egg wash

Preparation

- Pre-heat your oven to 375F and grease a cookie sheet (or use parchment paper)

- In a largish saucepan, sweat your onions and green peppers

- Add the sliced chicken and cook till done through and through

- Add the BBQ sauce (and the Tabasco if desired)

- Mix the chicken and vegetables thoroughly in the sauce

- Lay out your pizza dough and make 4 rectangles

- Distribute your chicken and veggie mixture among the 4 rectangles

- Distribute your grated cheese over the top of the mixture

- Bring the longer side of the pizza dough up and seal the seam

- Brush each “roll” with the egg wash; you can leave the ends open

You then pop these in the oven for a half hour or so, till they turn golden brown. Let them cool just a bit before chomping down. Try a wee bit of sour cream as a dressing or maybe some Tzatziki…

As always, stay healthy. Kind regards from Paul at pcormier@ranaprocess.com.