Sunday, September 14, 2008
Elegant Chicken Rolls
Alright, yet another Pampered Chef recipe. I'm running out of new ones in my cookbook, but I'm not done yet! I was this > < close to just ordering pizza tonight, but I pushed on and decided to make these chicken rolls. I served them over rice pilaf with a side of steamed asparagus. These were really flavorful and I would definitely make them again...and again!
6 boneless, skinless chicken breast halves (4-6 ounces each)
4 ounces cream cheese softened
4 ounces crumbled feta cheese
2 tbsp fresh basil leaves snipped
1/2 tsp coarsely ground black pepper
6 tbsp sweet roasted red peppers, drained, chopped
1 1/4 cups seasoned croutons, grated (1 cup crumbs)
1 tbsp milk
12-18 large spinach leaves
6 ounces thinly sliced deli smoked ham
1. Preheat oven to 375 degrees. Butterfly cut each chicken breast half by inserting tip of knife into 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 1/4 inch alternating pounding and rolling.
2. In small mixing bowl, combine cream cheese, feta, basil and black pepper; set aside. Chop red peppers and drain on a paper towel. Grate croutons into a shallow bowl- if you have a cheese grater that works great. You can also just smash them in a plastic bag. Combine egg and milk in another small mixing bowl.
3. For each chicken roll, cover chicken breast with single layer of spinach rolls, about 2 tbsp of the cheese mix, 1 tbsp of the red peppers and then one slice of the ham. Roll up, jelly-roll fashion, tucking in ends when possible. (mine were too small, so I used a metal cooking pick to hold them together- worked great!)
4. Dip rolls in egg mixture; coat with crumbs. Place seam side down in a baking dish and bake for 35 minutes or until chicken is no longer pink and juices run clear.
Notes: I had some issues with cutting them butterfly style- I blame it on my chicken. It worked out fine though, I just ended up with smaller rolls. Also- it took mine more like 45 minutes in the oven. It might have been me just being paranoid about chicken, but I'm pretty sure it was still fairly pink at the 35 minute mark. Just keep an eye on it either way!