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.

Anyhoozles.....

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!

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

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.

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