Friday, May 22, 2009

The Great Rollatinis - Take 2

Those Spinach & Cheese Rollatinis from the other day were soooo good. I couldn't wait to make another version. You know how I get on my kicks. This is sort of an adapted easier version of the classic French Chicken Cordon Bleu dish. No breading and a simple sauce. It was a super yummy dinner last night with fresh green peas. LOL and yes, I'm already planning The Great Rollatinis, Part III.

Shelly's Ham & Cheese Stuffed Chicken Rollatinis

7-8 Boneless Skinless Chicken Breast Tenders, pounded flat
4-5 slices Cold Cut Ham, sliced thin
4-5 slices Swiss Cheese, sliced thin
1/2 cup storebought Alfredo Sauce (jarred or fresh pasta section)
1 Tablespoon Dijon Mustard
1/4 teaspoon Thyme
1/4 teaspoon Garlic Powder
a few twists of Black Pepper
1/4 cup Parmesan Cheese, grated
Olive Oil for sauteing

Pound chicken breast pieces flat between plastic wrap. Heat a little olive oil in a shallow non-stick fry pan. Cut ham & cheese in half. Place a piece of ham and swiss (make swiss the inner piece) on top of each pounded chicken breast and roll up. Place seam side down in hot pan. Saute 5 minutes on one side, flip and saute 3 minutes on other side. Mix sauce, mustard and seasonings together. Pour 1/4 of the sauce in bottom of Pyrex casserole dish. Place rollatinis on top of sauce.

Pour remaining sauce over top. Sprinkle with Parmesan.

Bake for 30 minutes in a 350 oven.

If you like this... you'll like these other Eggface chicken dishes:
Shelly's Chicken Cordon Bleu Casserole
Shelly's Spinach & Cheese Chicken Rollatinis
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole

Highlights of the Day:

* Found some filet mignons in my freezer I didn't remember I had... SCORE. So I'm going to be BBQing those for Memorial Day not sure what else is on the menu yet.

What's everyone doing?

Besides the BBQ I'm going to check out the Veteran's Memorial I did not even know we had in town. Trying to keep the true meaning of this weekend in my heart. Thank you to our military past & present (and their families at home.)

* My little part time gig has kicked me some more work. A good thing because we are entering the Eggface household Birthday season when practically every family member was born. An expensive season.

*That Amazon Torani Sale is still going on. 3 bottles $16.30 (free shipping if you spend $25) flavors: Sugar Free Vanilla, Hazelnut, Caramel, Chocolate, Irish Creme, Raspberry. Here's the link.

Listening to: Angels & Airwaves "Sirens"


ShanZro said...

These look SO good. I cant wait to try them, I think my kids might even eat them! :) I love coming to your blog and seeing all your new recipes. I have a bunch of them saved that I want to try!

Anonymous said...

After the standing ovation from the family for your spinach and cheese stuffed ones, I will DEFINATELY have to make this variety! You Rock!!!

Connie said...

OMG! Those look soooo good. I love (loved) chicken cordon bleu preop. I've made your cordon bleu casserole and enjoyed that post op. Now I can't wait to try these. Yummo!!

No doing much for the weekend. Actually going to work on Sunday to do plans for my return to work from hernia surgery come next Tuesday. :(


Tammara, Jess and Cory said...

I am making these for dinner tonight. I love the recipe and right up my alley. Thank you again for a wonderful recipe.

Anonymous said...

I made these tonight for dinner and they were amazing! I have to say so far I have loved everything I have made from your recipes. I am addicted to the egg bites. YUM!!
Thank you so much for all the inspiration. I check your blog everyday.