I don't really do boring.
So when I choose to make a "simple" dinner it is still usually something interesting. I had random groceries filling my refrigerator and I decided to throw together the fastest stuffed chicken served over a tomato and mozzarella risotto, and a toasted garlic kale.
Stuffed chicken is sort of my specialty -I make a mean stuffed chicken cordon bleu; ricotta, sundried tomato, and spinach stuffed; marsala sauce and mushroom stuffed; and even bacon stuffed. All of these are usually breaded or egg battered -completely delicious and a total ordeal to make.
These days, I don't have as much time to dedicate to these elaborate dishes. To compromise, I simplified the process. I chose one stuffing, the MOST important one : the cheese. Duh. Nixed the breading and voila -simplified but still full of flavor. Check it out, you'll be surprised at how easy it is. Do it.
| what you will need :
boneless chicken breasts sliced thin
garlic herb cheese
toothpicks -presoaked in water (optional)
| NEXT layer in thin slices of the cheese a little before the edge, leaving extra room to begin rolling it up. Do this carefully and firmly, it will not stay together if it is not pulled tight.
| CONTINUE rolling and make sure the ending edge sits well on the finish.
| AFTER they are all rolled season them all with a healthy sprinkle of the pepper, salt, paprika, onion powder, and garlic powder. Then heat some canola oil in the pan and let it get hot.
| NEXT place the chicken in the pan and let them get a nice cook on one side before you move them. They should have nice golden edges when you flip them.
| WHEN the chicken is about ready to be flipped, drizzle the balsamic over each one and then flip.
| AFTER you flip them drizzle with more balsamic and continue to cook for a few more minutes and another minute on each on the other two sides.
| SLICE the stuffed chicken rolls, drizzle with balsamic reduction and serve.
| F O L L O W M E O N :