Wednesday, April 28, 2010

Chicken, several ways

Chicken breasts were on sale $1.59 a lb, so I decided to load up. Once I got home, I figured it'd be in my best interest to freeze some for after baby gets here and we're feeling too lazy to cook.
* 2 pieces, seasoned with onion powder, cayenne pepper, and salsa to use for fajitas tonight
* 2 pieces, seasoned with worcestershire (walmart bread is naturally gf), salt, and pepper-frozen
* 2 pieces, plain, frozen
* 2 pieces, stuffed italian style (recipe below)Stuffed Italian Chicken
* 2 chicken breast, flattened/butterflied
* 2 slices of salami
* sauteed onions, bell peppers, and spinach
* shredded mozzarella
* crumbled goat's cheese
* seasoning: onion powder, garlic salt, hot pepper flakes, ground pepper
* 1 can of diced tomatoes

Flatten chicken or butterfly. In the center load each piece with salami, sauteed veggies, cheeses, and seasonings. Roll up chicken and secure with toothpicks. At this point, the chicken can either be rolled in saran wrap and frozen for later or cooked right away.
When ready to cook, place chicken in a small baking dish. Drizzle with olive oil and top with a can of diced tomatoes. Bake at 350 for 30-45 minutes.
Serve with a salad, roasted potatoes, pasta, or veggies of your choice.

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