Thursday, June 11, 2015

143.8...Baked Italian Chicken Rolls

I’m glad everyone enjoyed the Lasagna Marinara Rolls recipe. To keep going on roll (pun intended), I bring you the recipe for Baked Italian Chicken Rolls. I made these a couple of weeks ago and served them with pasta with marinara sauce and asparagus. 

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Baked Italian Chicken Rolls (Serves 4)

Recipe from Phillis Carey

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

Salt and pepper to taste

4 thin slices prosciutto

4 thin slices Fontina cheese

1/2 cup fresh ricotta cheese

2 Tbsp.minced fresh basil

Seasoned Coating:

1/2 cup plain dry breadcrumbs

3 Tbsp. flour

6 Tbsp. freshly grated Parmesan cheese

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. salt

Butter:

1/4 cup unsalted butter

1 clove garlic, minced

1 Tbsp. fresh lemon juice

Directions:

1. Preheat oven to 350 degrees. Trim chicken and pound to an even 1/4 inch thickness. Season with salt and pepper. Place one slice of prosciutto and one slice of cheese on each chicken breast. Mix ricotta cheese with basil and spoon 1/4 of the mixture onto each chicken breast. Fold in the sides and roll up the chicken. (Can do up to the day before. Chilling helps the chicken rolls to hold their shape.)

2. Combine seasoning coating mixture in a pie plate and coat chicken rolls well. Arrange chicken, seam-side down in a baking dish, leaving space between the rolls.

3. Melt the butter with garlic and lemon juice in a small saucepan; drizzle over the rolls. Bake, uncovered, for 30 to 40 minutes or until chicken is cooked through. 

Printable Recipe

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Last night I reheated the Lasagna Marinara Rolls and sautéed zucchini for dinner. 

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The salad was fresh though. ;)

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Breakfast was delicious, as usual.

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I took the kids to school for their last day. I cannot believe that I will not longer have a 2nd and a 4th grader. How did this year fly by so quickly!?!

I went to Great News for a cooking class taught by my favorite instructor, Phillis Carey. This class was “Fast and Fresh Summer Flavors.” The first recipe we enjoyed was Broiled Halibut California with Avocado, Jack Cheese and Black Olives:

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Simple yet the flavors worked really well together. What is avocado not good on!?!

The second recipe was Smoked Paprika Marinated Flank Steak with Bacon, Leek and Tomato Smashed Potatoes:

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Both were great…the steak was perfectly cooked with a delicious marinade and the potatoes were a good twist on mashed/smashed potatoes.

Next up was Grilled Spice Rubbed Pork Tenderloin with Fresh Strawberry BBQ Sauce:

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Me not liking fruit in my food, I was hesitant about this. But it wasn’t bad…not sweet at all. Definitely a unique sauce and great for summer. The pork was fabulous.

The last recipe was Thai Lemon Shrimp Toss with Sweet Chili Sauce, Coconut Milk, Lime Leaves and Jasmine Rice:

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Excuse the sideways photo. My editing tool did not want to cooperate with me today. This dish was great! So many awesome flavors going on! 

After class I went to the end of the year school ceremony and then off to the 4th grade end of year party. The school year is officially over!

What are your fondest summer memories as a child?

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