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Hot chicken rolls
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Portable, flavorful chicken rolls perfect for poolside munching without the need for utensils.
Ingredients:
  • 12 chicken tenderloins
  • 42.00 gm soy sauce
  • 28.60 gm honey
  • 18.20 gm olive oil
  • 1/4 small red cabbage, hard core removed, finely shredded
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, trimmed, thinly sliced
  • 12 Petit Pain Rolls
  • 39.60 gm whole-egg mayonnaise
  • 10.60 gm fresh lemon juice
Instructions:
  • Place the chicken in a glass or ceramic dish. In a bowl, mix together soy sauce, honey, and oil. Pour the mixture over the chicken, ensuring it's well coated. Cover and refrigerate for 8 hours or overnight to marinate.
  • Mix the cabbage, carrot, and shallot in a spacious bowl.
  • Follow packet directions to bake the rolls. Mix mayonnaise and lemon juice in a small bowl. Toss cabbage mixture with the mayonnaise mixture until well combined.
  • Heat up a barbecue grill or chargrill to medium heat. Grill the chicken for 5 minutes on each side or until done.
  • Slice the rolls lengthwise without cutting all the way through. Fill each roll with coleslaw and chicken before serving.

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