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Chicken + Ham & Cheese Rollatini
Needing lots of comfort today as the uncertainty of things has become a lot this week.
Here in Utah we awoke to an earthquake on Wednesday morning…the biggest one I’ve ever experienced!
I’m also *trying* to “homeschool” all of the kids, or at the very least keep them motivated and interested(we have 6 kids currently in school).
Just give me comfort food right now!
Anyone else feeling that?!! I KNOW YOU ARE.
It’s all gonna be alright…we’ve got each other!
Here’s a completely delicious chicken recipe your whole family will love! Get the kids in there to help out…this is a fun one for kids!
Sending you big (virtual) hugs, and lots of love!
Makes 4-6 servings
Ingredients:
- 4 medium chicken breasts
- 8 slices nitrate-free deli ham
- 1/2 cup shredded mozzarella
- 1/4 cup chicken stock
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp avocado oil, or olive oil
- 1 Tbsp freshly chopped parsley leaves
Instructions:
Preheat your oven to 360 degrees f. Start by prepping your chicken. Slice each chicken breast in half, lengthways to create 8 thin cutlets.
Lay chicken cutlets down on a working surface and cover with plastic wrap or parchment paper. Pound with a meat mallet or the bottom of a heavy pot, to about ¼-inch even thickness.
Season lightly with sea salt and pepper on both sides.
Top each chicken cutlet with one slice of ham and sprinkle with about 1 Tablespoon of shredded mozzarella.
Roll up the chicken and secure the ends with toothpicks, as shown.
Heat oil in a large oven-proof skillet over medium-high heat. Sear the chicken roll-ups until nicely browned, then pour in the stock and transfer the skillet to the oven.
Bake for about 15-20 minutes or until just cooked through. Allow the chicken to cool a bit, then slice, drizzle with juices and sprinkle with parsley.
Serve with broccoli and rice. Enjoy!
❤Rachel
Ingredients
- 4 medium chicken breasts
- 8 slices nitrate-free deli ham
- 1/2 cup shredded mozzarella
- 1/4 cup chicken stock
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp avocado oil, or olive oil
- 1 Tbsp freshly chopped parsley leaves
Instructions
- Preheat your oven to 360 degrees f.
- Start by prepping your chicken. Slice each chicken breast in half, lengthways to create 8 thin cutlets.
- Lay chicken cutlets down on a working surface and cover with plastic wrap, or parchment paper. Pound with a meat mallet or the bottom of a heavy pot, to about ¼-inch even thickness.
- Season lightly with sea salt and pepper on both sides.
- Top each chicken cutlet with one slice of ham and sprinkle with about 1 Tablespoon of shredded mozzarella.
- Roll up the chicken and secure the ends with toothpicks, as shown.
- Heat oil in a large oven-proof skillet over medium-high heat. Sear the chicken roll-ups until nicely browned, then pour in the stock and transfer the skillet to the oven.
- Bake for about 15-20 minutes or until just cooked through.
- Allow the chicken to cool a bit, then slice, drizzle with juices and sprinkle with parsley.
- Serve with broccoli and rice.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 medium chicken breasts
- 8 slices nitrate-free deli ham
- 1/2 cup shredded mozzarella
- 1/4 cup chicken stock
- sea salt and freshly ground black pepper, to taste
- 1 Tbsp avocado oil, or olive oil
- 1 Tbsp freshly chopped parsley leaves
Instructions
- Preheat your oven to 360 degrees f.
- Start by prepping your chicken. Slice each chicken breast in half, lengthways to create 8 thin cutlets.
- Lay chicken cutlets down on a working surface and cover with plastic wrap, or parchment paper. Pound with a meat mallet or the bottom of a heavy pot, to about ¼-inch even thickness.
- Season lightly with sea salt and pepper on both sides.
- Top each chicken cutlet with one slice of ham and sprinkle with about 1 Tablespoon of shredded mozzarella.
- Roll up the chicken and secure the ends with toothpicks, as shown.
- Heat oil in a large oven-proof skillet over medium-high heat. Sear the chicken roll-ups until nicely browned, then pour in the stock and transfer the skillet to the oven.
- Bake for about 15-20 minutes or until just cooked through.
- Allow the chicken to cool a bit, then slice, drizzle with juices and sprinkle with parsley.
- Serve with broccoli and rice.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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