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Elegant Chicken Rolls
Submitted by: Lindalee S.
Ingredients
6 boneless skinless chicken breasts (I used 9)
4 ounces cream cheese softened (I used the whole 8 oz brick)
4 ounces feta
2 T snipped fresh basil leaves, snipped
1/2 t coarsely ground black pepper
6 T sweet roasted red peppers, drained and chopped (I used more but
didn't
measure)
1 1/4 cups seasoned croutons, grated = 1 cup crumbs (I used a bit more)
1 egg
1 T milk
12 -18 spinach leaves (I didn't count but probably 24)
6 ounces deli smoked ham (I used 8 ounces very thin sliced)
prep time - 45 minutes -- cook time - 35 minutes
Directions
1. Preheat oven to 375 F . Butterfly cut each chicken breast half with Quikcut Paring Knife by inserting tip of knife into the thickest side of chicken then cutting lengthwise through middle of breast, almost through to the other side. Spread chicken breast open flat. Place each chicken breast between 2 pieces of Parchment Paper. Flatten chicken to at least 1/4 inch thickness by alternately pounding and rolling with Dough and Pizza Roller, set aside.
2. In 1-Qt. Batter Bowl, combine cream cheese, feta cheese, basil snipped with the Kitchen Shears and black pepper; blend well ans set aside. Chop red peppers with food chopper; drain on paper towels.
3. Grate croutons using coarse grating drum of Deluxe Cheese Grater into shallow bowl. Combine egg and milk in Classic 2-Qt. Batter Bowl. using 10" whisk.
4. For each chicken roll, cover chicken breast with single layer of spinach leaves. Using Medium Stainless Steel Scoop, top with scoop of cheese mixture; spread to within 1/4 inch of edge using All Purpose Spreader. Sprinkle evenly with 1 T of the red peppes and cover with 2 slices of the ham. Roll up, jelly roll fashion, tucking in ends when possible.
5. Dip rolls in egg mixture; coat with crumbs. Place seam side down in 9" inch baker (I used 9x13 baker). Bake 35 minutes or until juices run clear.
Yield: 6 servings (I made 10.)
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