Spring Roll-Ups

• 500 milliliters fiddleheads cooked till tender, well drained
• 4 each chicken breasts without skin, boned and pounded
• 50 milliliters flour, all-purpose
• 1 milliliter paprika
• 2 milliliters thyme
• 2 milliliters salt
• 1 dash black pepper
• 1 each eggs
• 15 milliliters milk
• 50 milliliters butter
• 4 each bacon strip, cooked and crumbled
• 25 milliliters vegetable oil
• 1 medium onions chopped
• 12 each mushrooms sliced
• 1 clove garlic minced
• 2 medium tomatoes sliced
• 25 milliliters sherry optional
• 15 milliliters cornstarch
• 125 milliliters chicken broth or water
• 1 teaspoon salt and black pepper or to taste

1. Place about 20 fiddleheads on each chicken breast, roll and secure with tooth picks.
2. Combine flour, paprika, thyme, salt and pepper; mix well and set aside.
3. In a small bowl beat egg with milk.
4. Dip chicken breast in egg then roll in flour mixture.
5. Heat butter in skillet and brown chicken rolls until golden.
6. Transfer chicken rolls to a 3 litre rectangular pan.
7. Sprinkle bacon pieces over rolls.
8. Heat oil in skillet and stir-fry onion, garlic, mushrooms and tomatoes for 2 minutes Add sherry; simmer 2 minutes longer.
9. Combine cornstarch with chicken broth and add to pan, stirring constantly until ingredients are coated with a light, clear glaze.
10. Pour entire contents of pan over chicken rolls.
11. Cover loosely with foil.
12. Bake in 180 cup oven 30 minutes, basting occasionally with juices in bottom of pan.
13. Cover, bake 15 minutes longer or until chicken is tender.

chicken breasts, flour, paprika, thyme, salt, black pepper, eggs, milk, butter, bacon, vegetable oil, onions, mushrooms, garlic, tomatoes, sherry optional, cornstarch, chicken broth, salt

Taken from recipeland.com/recipe/v/spring-roll-ups-39763 (may not work)