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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Firstly, this name came from the fact that it is easy to modify from a weekly recipe to a weekend recipe and because I give a name to everything I create and that my family likes. If they didn't like it, it would have been chicken A La Please-Mom-Never-Again!!!! Serve with a bechamel sauce. For the weekend version, replace the vegetables with baby shrimp and long strips of green onion, brown, and wrap in puff pastry. Ingredients:
6 skinless, boneless chicken breasts |
12 slices smoked ham |
3/4 cup shredded gruyere cheese |
1/4 cup julienned carrots |
1/4 cup julienned zucchini |
1 tablespoon vegetable oil |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.
3. Cover each flattened breast with a slice or two of ham. Place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. Roll up each breast, and fasten with toothpicks.
4. In a large skillet, heat a small amount of oil over medium high heat. Cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. Place browned rolls in a lightly greased 9x13 inch baking dish.
5. Bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.
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