When your onion is done cooking let it cool enough to be able to handle it. Start wrapping the onion around your chicken pieces and secure with a toothpick. The toothpick with stay in until they are ready to be eaten. It's better with you have an nice ratio of chicken to onion. I love onion and it gives the chicken a nice juiciness to it with you it with the onion. | Ingredients: Submarine Sauce Chicken Large Onion Salt && Pepper Garlic powder Flour/ baking mix Tuscan Seasoning | For the batter I used baking mix and submarine sauce. I added enough sauce to where it made a very thick batter, then I added enough water to make it semi thick. You don't want it too thick, maybe about like pancake batter. With the fact of the toothpicks in the chicken I didn't want to completely immerse them in oil. I decided to heat some oil in a skillet instead. I heated it just above medium heat. When the oil was ready I started covering the onion in batter. Let the extra drip off. Add to your oil. You will know they are ready to be flipped because you will see the browning of it dough coming up the sides, then you know it is time to flip. I served them with a little bit of honey mustard drizzled on them. It went well with the chicken. |
I was just wanting something, something different for dinner. So I came up with the idea for a chicken stuffed onion. I didn't want any tiny pieces off the onion so I cut a wedge out of the onion and then let them soak in some warm water. I slowly peeled the layers of the onion back, being careful not to break any. If you do break one or you feel it's about to break, just stick it back in the water to soak a little more. When all your onions are separate you want to cut them into pieces. Heat your pan to medium low. When your pan is heated up drizzle a little bit of submarine sauce into the pan. Add your onion and drizzle some more on top of the onion. I set mine cut side up first and then let them finish cooking cut side down. Set the onion aside. Cut your chicken up into somewhat small pieces. You don't want them too big or it just doesn't turn out quite right. When you wrap onion around it you want it to just about completely cover it. |
Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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