Elegant Chicken Rolls

Elegant Chicken Rolls
By: Rosanna adapted from Doris Christopher

2 boneless skinless chicken breasts, each pounded to ¼” thickness between two pieces of Syran wrap
3 oz cream cheese, softened
3 oz crumbled feta cheese
¾-1 teaspoon dry basil
¼ teaspoon ground black pepper
“Mezzetta jarred marinated sweet yellow and red pepper;” take 1 red and 1 yellow pepper from jar, chop and drain on paper towel (approx 1/3 cup)
½ cup dry bread crumbs (Progresso plain bread crumbs)
¼ cup Parmesan-Reggiano cheese, grated
1 egg
1 Tablespoon milk
6 thinly sliced deli ham

Preheat oven to 375 degrees. Place non-stick foil on baking sheet.

Pound each breast. Combine cream cheese, feta cheese, bail and black pepper in a small bowl until mixed well; set aside. Chop marinated peppers; drain on paper towel, set aside. Mix bread crumbs and cheese in a shallow dish, set aside. Whisk egg with milk in shallow dish, set aside.

Take each pounded chicken breast and place about ¼ cup cream cheese mixture smoothing evenly over breast. Sprinkle each breast with a half of the chopped peppers. Place 3 slices of ham over peppers. Roll each chicken breast up, starting at shortest end, curling under at the end. Dip each rolled chicken breast into egg mixture, then into bread crumb mixture, then on prepared baking sheet (seam side down).

Bake 25 minutes. Remove from oven. Pour 2 Tablespoons melted butter over chicken. Change oven setting over to convection (if you have that capability). Return to oven and bake an additional 10 minutes (35 minutes total). Remove from oven. Let rest 5 minutes. Cut into slices and fan onto plate.

Makes 2 servings

“Gorgeous presentation. Perfect for guests or parties. Wonderful flavor. Feta cheese just melts in your mouth! Perfect every time!”

Green Bean Casserole

Green Bean Casserole
By: Grandma’s Kitchen

1 ½ Tablespoons butter
3 Tablespoons flour
1 ½ cups milk
3-4 teaspoons dry ranch salad dressing mix
¼ to ½ teaspoon white pepper
1 cup chopped yellow sweet onion
2 cloves garlic, minced
1 ¼ lb fresh green beans, cooked until tender-crisp
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1-2 minutes stirring constantly. Using whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2 minutes or until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350 degrees. Spray medium skillet with non-stick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Remove half of onion mixture; set aside.

Combine onion mixture, green beans and white sauce in a 1 ½ quart casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes.

Serves 6