Wednesday, September 12, 2012

Chicken Roll-Ups

Guess who made dinner two nights in a row? Drum roollll please..... Me!

I got this recipe idea from Right At Home, but altered it based on what I had in the house.
  • 4 small (4 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon of basil leaves for each chicken
  • 1 red bellpepper
  • 2 cooked sausages
  • 4 ounces shredded cheddar cheese (about 12 Tablespoons)
  • 1 1/2 cups canned, plain tomato sauce

  • Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.
  • Lay the chicken breast on a clean work surface or cutting board, horizontally, with the smooth side down. Layer each piece with 1 teaspoon of basil leaves, 2 tablespoons of  red bellpepper, 1 tablespoon of cooked sausage and 2 Tablespoons of the shredded cheddar (reserve remaining cheddar for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

  • Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.
  • Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.
  • Sprinkle the remaining 4 Tablespoons of shredded cheddar (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.
  • Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately. Now dig in!

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