Thursday, January 28, 2016

Elegant Chicken Recipe + Glazed Carrots and Peas.

Can we all just agree that you don't come to my blog for my awesome photography skills?! 

I LOVE me some good recipes but photographing the food I make, just ain't my thang.

Just always KNOW though - - any recipe that I post on here -- is worth you trying.  Cross my heart.


Last night I brought dinner into a sweet family who had just had a darling little baby.

I love bringing in dinner to other people for 2 main reasons:

#1. It's any easy way for me do service
#2. It forces me to make GOOD food. 
{Hehe. I tend to get lazy otherwise.}

Last night I whipped up a chicken dish that I had forgotten about.
And man I'm glad I re-found it.

It takes some prep but it is OH SO tasty.

Check out that yummy goodness just OOZING out of the inside.

I also tried a NEW recipe for carrots and peas.

I LOVE the combo of carrots and peas, don't YOU?

These ended up having the BEST flavor!

And let me know if you end up trying these out.

Elegant Chicken Rolls

3 boneless, skinless chicken breasts
4 oz. cream cheese, softened
1/2 cup feta cheese
2 Tbs. fresh basil
1tsp. pepper
1/2 jar sliced, sweet roasted red peppers
1 cup Panko bread crumbs
1 egg
fresh spinach leaves
6 oz. thinly sliced proscuitto
{I subbed ham for the proscuitto just because it's a little cheaper.}

Heat oven to 375 degrees.  Pound out each chicken breast. {I always try and buy the thin chicken breasts so they're easy to flatten.} 

In a small bowl, combine cream cheese, feta, basil and pepper.

Whisk egg in small bowl.

To assemble chicken roll, cover chicken with single layer of cheese mixture. Spread to within 1/4 of edge.  Top with a couple of spinach leaves. Then top with a few roasted red peppers and cover with a slice of ham or prosciutto. Roll up the filled chicken breast and secure with a toothpick.

Dip into egg and then coat with bread crumbs.

Bake for 30-40 minutes or until juices run clear.

Glazed Carrots and Peas

8 carrots, 1/2 inch thick
1 Tbsp. sugar
1 tsp. cornstarch
1/4 c. orange juice
2 Tbsp. butter
1 {10 oz} pkg. frozen peas
Salt to taste

Cook carrots in small amount of water for about 8 minutes or until tender but firm.  Drain.  Sprinkle with sugar and cornstarch. Add orange juice and butter.  Stir over low heat until thickened. Prepare peas according to package; be careful not to overcook.  Mix together with carrots.  Salt to taste.

No comments:

Post a Comment