Chicken Roll ups

from Aimee's Adventure
4 (4 oz. Each) Skinless, Boneless Chicken Breasts
1 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoons Salt
4 2% Mozzarella Cheese Sticks
1 Cup Spaghetti Sauce
Butter Flavored Non-stick Cooking Spray

Preheat oven to 350 degrees. Spray an 11x17 inch baking dish with non-stick cooking spray. Place each chicken breast between 2 slices of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Combine the basil, salt and pepper; sprinkle half of the mixture on each side of the chicken, set the remaining seasoning aside. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll style, starting with the short end. Place the chicken seam side down into the prepared dish. Sprinkle the chicken with the remaining half of the seasoning and coat with cooking spray. Pour the spaghetti sauce evenly over the chicken rollups. Bake uncovered for 35 minutes or until the chicken is done. Note: If you want to make these up ahead of time (like if you have guests coming over later for dinner), cover them and refrigerate for up to 8 hours after rolling them up. Then you can pour the sauce on and bake.

Serves: 4
Review: Quick and easy to put together, it tasted good too!

Provolone & Olive Stuffed Chicken Breasts

Provolone & Olive Stuffed Chicken Breasts

Preparation Time: 30 minutes Level: Easy
Cook Time: 50 minutes Serves: 4

This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

Ingredients:
1/4 cup shredded provolone cheese, preferably aged
3 tablespoons chopped California Ripe Olives, California Ripe Olives
Freshly ground pepper, to taste
4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
1 large egg white
1/2 cup plain dry breadcrumbs
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
Preparation:
Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray.
Combine the provolone, olives and pepper in a small bowl.
Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil over in a large nonstick skillet medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Lemon Mustard Chicken

So if you are a regular reader to my blog, you may know that my family and I are pursuing healthier lifestyle. The biggest change in our life style is to eat all our meals(we have a tendency to forget breakfast and lunch) and to snake health throughout the day.

Here is a recipe that I have made once before, except it brings on a new helath ideal because it is low fat :)


Lemon-Mustard Chicken from BHG

Prep Time: 10 minutes Broil: 25 minutes Makes: 6 servings
2 ½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons of cooking oil
1 tablespoon Dijon style mustard
1 tablespoon of lemon juice
1 ½ teaspoons lemon pepper seasoning
1 teaspoon dried oregano or basil crushed
1/8 teaspoon ground pepper

1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.
2. Meanwhile in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and red pepper. Brush mustard mixture onto chicken. Turn chicken: Brush with remaining mixture. Broil 5 to 15 minutes more or until chicken is no longer pink.