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Bag-a-bird

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAG-A-BIRD
 Categories: Chicken
      Yield: 6 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      1 tb Lime juice
      1 tb Lime peel; grated
      1 ts Soy sauce
    1/4 ts Louisiana hot sauce

MMMMM--------------------------CHICKEN-------------------------------
      6    Chicken breast halves
      4 tb Flour
      4 tb Oil
     10    Mushroom; sliced
      2    Scallion; thinly sliced
    1/3 c  Wine, white, dry
      3 tb Ginger sauce

MMMMM------------------------GINGER SAUCE-----------------------------
      2 tb Ginger, fresh; grated
      2 tb Basil, fresh; chopped
      2 tb Wine vinegar, red
      2 tb ;water
      2 ts Honey
      2 ts Soy sauce
      4 tb Wine, white, dry
    1/4 c  Oil
    1/4 ts Red pepper flakes
    1/4 ts Sesame oil

MMMMM---------------------------CREPES--------------------------------
      2    Egg
      1 c  Milk
    1/2 ts Salt
      1 c  Flour
      2 tb Butter; melted

MMMMM-------------------------GARNISHES------------------------------
      6    Peach half, canned; drained
           Watercress
           Scallions
 
  Marinade:  Combine all ingredients in a large bowl.
  
  Chicken:  Mix chicken and marinade together in a large bowl and
  refrig- erate for 30 minutes. Remove chicken from marinade and
  lightly coat chicken with flour. Heat oil in a large skillet over
  medium heat. Cook chicken until lightly browned.  Remove from skillet
  and keep warm. In the same skillet, add mushrooms, wine and 6
  tablespoons of the ginger sauce. Simmer over medium low heat for 5
  minutes. Do not over cook.
  
  In a blender, blend the first 8 ingredients together until smooth,
  then add the red pepper flakes and the sesame oil and blend well.
  Refrigerate.
  
  Crepes:  Beat the eggs well. Beat in the milk, salt, flour and the
  melted butter until smooth, or in a blender all together. Let stand
  30 minutes before cooking. Heat a 10-inch skillet until fairly hot,
  but not smoking. Film with butter.  Use a small measuring cup or pour
  several tablespoons of the batter into the pan. Quickly tilt the pan
  to spread the batter evenly in the pan. Cook until lightly browned.
  Turn with a spatula and cook other side for about 30 seconds. Stack
  the crepes, using a sheet of waxed paper between each cooked crepe.
  
  To assemble: Remove the chicken from the warming dish and cut into
  bite-sized pieces.  In the center of a cooked crepe, using a slotted
  spoon put one-sixth of the cooked mushrooms, one-sixth of the cooked
  chicken, 1 tablespoon of the ginger sauce and a sprinkle of chopped
  green onion. On a serving dish, spoon some of the juice from the
  cooked mushrooms and 1 tablespoon of the ginger sauce. Pull up the
  sides of the filled crepe to form a bag.  Then tie the top of the
  crepe with a strand of the green onion, to hold the crepe upright.
  Put the crepe on the juices in the serving dish. Garnish with 1
  drained peach half, several sprigs of the watercress and some sliced
  green onion.
  
                             -- Wallace Harton, New Orleans
                                per Fred Towner Submitted By SAM WARING
    On   MON, 20 NOV 1995 145826
  GMT
 
MMMMM

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