I don't really do boring.
I usually only know one way and it's balls to the wall. 

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

balsamic dressing 

garlic powder

onion powder


white pepper


wax paper

meat mallet

toothpicks -presoaked in water (optional)

| FIRST lay out two equal length sheets of wax paper with the chicken between the layers.  Carefully pound the chicken till it is evenly thin.  Be careful not to do it too hard or the chicken with break.

| 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  :