No Bake Chicken Rolls Recipe

Directions

Place chicken in a large cast iron skillet. Cook over medium heat until no longer pink. Remove from skillet and place in a large bowl. Mix white sugar and salt together and set aside, leaving a 1/2 inch layer of sugar in the skillet.

Heat oil in a medium saucepan over medium heat. Stir in onion and saute for about 2 minutes. Remove chicken from pan. Add lemon juice and oil and saute for about 5 minutes. Stir in sugar mixture. Pour mixture into skillet and stir all together, stirring often, until well blended. Scrape bottom of pan and roll out to room height. Season with celery sesame seeds and remaining sugar. Pour into skillet and cook over medium heat for 1 hour.

While the chicken and chicken are heating, bring the broth and sugar to a boil. Stirring occasionally, bring chicken to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and stir in chicken broth, celery and remaining sugar. Pour over chicken and turn to coat. Cover and simmer for an additional 15 minutes, stirring occasionally, until chicken is tender and juices run clear.

Return chicken and broth to a medium heat and bring to a boil. Stirring occasionally, slowly add chicken stock to pan until chicken is cooked through, about 5 minutes.

Stir celery oil into the bottom of a 1 quart casserole dish and invert onto the rolls. Sprinkle with onion, celery soup base, tomato paste, paprika, salt and pepper. Sprinkle with parsley and soy sauce. Cover and refrigerate.

Heat oil in a saucepan over medium heat. Saute celery rolls for about 20 seconds on each side. They will turn from light yellow to deep yellow. Remove from heat and let cool for a few minutes.

Heat garlic and dill rubs in a large skillet over medium heat. Add chicken and toss well. Remove chicken from pan and set aside. Place celery rolls on each filet and turn to coat. Cover with aluminum foil and refrigerate for 30 minutes.

While celery rolls cool, prepare the streusel filling according to package directions. Pour on top of celery rolls and roll the celery into a circle, pressing the edges gently. Place it on the bottom of each celery roll. Place the celery rolls about 1 inch apart, but do not press them. Place celery rolls on a parchment lined cookie sheet.

Turn the rolls over and roll the top half into a huge circle. Stretch out the rolls and place them on an ungreased cookie sheet. Brush remaining drippings on the bottom half. Place rolls on a cookie sheet in some sort of shallow dish. Brush remaining drippings on the top half. Grasp each roll with tongs and place on the bottom half. Brush top half of celery roll with egg white, spreading it on the bottom half; roll ends to seal. Brush edges of rolls with tongs. Place rolls on lightly greased cookie sheet.

Bake in preheated oven for 25 minutes. Remove rolls from oven and turn onto a cooling rack. Cover with foil and bake an additional 15 minutes. Remove foil and allow rolls to cool completely. Serve warm or cold.