Sunday, November 20, 2016

Chicken Rollups

College cooking doesnt get any easier than this! 
One pan--that's it...and put the whole thing in the oven! 


One pan cooking!
One pan clean-up!
One pan for everything!

Use this blog as a guide, an example if you will, to make it the first time, but then knock yourself out...the oven will be your roasting oyster! Flavors, veggies--no meal will taste or look the same, but it will take no time at all for you to make or clean up!

(Adapted from Better Homes & Gardens and Cooking Light recipes)

Cuban Chicken Rollups

Equipment:
Large sheet pan
Foil
Non-stick spray
Toothpicks


Ingredients:
6-8 boneless, thin-sliced chicken breast--pounded thinner if needed
8-10 thin slices of ham
8-10 thin slices of gouda, or shredded
Hamburger pickles, chopped
Dijon mustard
Bread Crumbs



Optional Combos:
Ham
Pepperjack 
Pickled jalapeƱos
Sriracha 

Instructions:
1. Wash your hands and keep surfaces clean.
2. Preheat oven to 375-400F degrees
3. Cover chicken breasts in bread crumbs


4. Add slice of ham and thin layer of mustard.
5. Add cheese and pickles.



6. Tightly roll-up the chicken breasts and secure with a toothpick.
7. Place face-down on foiled baking sheet.



8. Surround everything with veggies--you choose!


9. Bake at 375F-400F degrees x 20-25 minutes until golden brown.


10. Rest entire sheet 5 minutes before digging in.