Mystery Monday #3

I really should start taking pictures of everything, but I always forget until it's all gone!

Elegant Chicken Rolls (Pampered Chef cookbook)

6 boneless, skinless chicken breast halves (4-6 ounces each)
4 ounces cream cheese, softened
4 ounces crumbled feta cheese
2 tablespoons fresh basil leaves, snipped
1/2 teaspoon coarsely ground black pepper
6 tablespoons sweet roasted red peppers drained and chopped
1 1/4 cups seasoned croutons, grated (1 cup crumbs)
1 egg
1 tablespoon milk
12-18 large spinach leaves
6 ounces thinly sliced deli smoked ham (I used Black Forest Ham)

Preheat oven to 375*. Butterfly cut each chicken breast half by inserting tip of knife into thickest side of chicken then cutting lengthwise through middle of breast, almost to the other side. Spread chicken breast open flat. Place each chicken breast between 2 pieces of parchment paper. Flatten to at least 1/4 inch thickness by alternating with pounding and rolling ( I used my rolling pin)

In a small bowl combine cream cheese, feta cheese, snipped basil and pepper. Blend well and set aside.

Chop red peppers, drain on paper towels.

Grate croutons into a shallow bowl ( I cheated and bought Italian seasoned bread crumbs)

For each chicken roll, cover chicken breast with single layer of spinach leaves. Top with scoop of cheese mixture and spread to 1/4 inch of edge of chicken. Sprinkle evenly with 1 tablespoon of the red peppers and cover with two slices of ham. (I put the ham on top of the spinach then the cheese mixture etc. It was easier to spread that way). Roll up, jelly-roll fashion, tucking ends when possible. ( I had a hard time getting my chicken to stay rolled up so I skewered mine)

Dip rolls in egg mixture and coat with crumbs. Place seam side down in baking dish. Bake 35 minutes or until chicken it no longer pink and juices run clear. ( I used my meat thermometer and set it at 165* to make sure the chicken was done)

Yeild: 6 servings




Savory Pilaf (Betty Crocker's New Cookbook)

2 tablespoons margarine or butter
1 small onion, chopped (1/4 cup)
1 cup uncooked regular long grain rice
2 cups chicken broth
1/4 teaspoon salt

Melt margarine/butter in 3 quart saucepan over medium heat. Cook onion in margarine about 3 minutes, stirring occasionally, until onion is tender. ( I also added about a tablespoon of leftover red peppers from the chicken)
Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
Heat to boiling, stirring once or twice: reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Cover and let steam about 5 minutes.

Yeild: 4 servings (about 3/4 cup each)

Cody's Super Salad (from Cody's head)

1/2 bowl green salad mix
1/2 bowl spinach leaves
2 boiled eggs, cut up
1/3 cup shredded italian cheese
Bacon bits (to your liking)

Mix all together and eat!


Butterscotch Bubble Loaf
(www.sallys-smorsels.blogspot.com)

24 Rhodes rolls, thawed but still cold (about 2 hours)
1/2 small box NON-INSTANT butterscotch pudding mix
1/2 cup chopped pecans ( I used sliced almonds instead)
1/2 cup butter or margarine
1/2 cup brown sugar

Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternately with nuts. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap.

Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediately after baking invert onto a serving platter.

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Everything tonight was super yummy and we added it to our yummy foods list! I did double the chicken and rice recipe since we were feeding two families.