|Serve Olive Tapenade with Crostini or Baked Pita Chips|
Stuffed Chicken Rollatini makes an appearance on our table at least once a week or so. I take seasoned chicken cutlets, fill them with whatever I have on hand, dunk in eggs, then into breading (panko, pecans, bread crumbs, you get where I'm going). Place them into a baking dish sprayed with cooking spray, then spray the chicken or drizzle with olive oil. Then bake till golden.
I'm particularly proud of this meal because it allowed me to use my pantry ingredients without having to go to the store for the third time today. Without further adieu:
Greek Stuffed Chicken Rollatini
1/4 cup black olives
1/4 cup green olives
2 cloves garlic, minced
2-3 teaspoons feta
2 tablespoons capers, rinsed
1/4 cup sun dried tomatoes
1 teaspoon olive oil
1 tablespoon, parsley
1/4 t black pepper, cracked
1/2 lemon, juiced
In the bowl of a food processor, combine all the ingredients and process until smooth. Keep in the refrigerator; bring to room temperature before serving. Makes 2 cups. (2 tablespoons per serving)
This mixture may be spread on crostini and enjoyed as an appetizer.
1 lb. Chicken Breasts, 2 breasts cut in half
1 tablespoon olive oil
1/2 cup seasoned bread crumbs
2 eggs, scrambled
1 teaspoon garlic powder
1 teaspoon paprika
1 14 oz. diced tomatoes and garlic, drained
2 teaspoons oregano
Preheat oven to 350 degrees. Place chicken breast halves between two sheets of wax or parchment paper; pound with a meat mallet or rolling pin to a quarter inch of thickness.
Dry chicken cutlets, then sprinkle with salt, pepper, paprika and garlic powder.
Scramble the eggs, season with salt and pepper. Create a dredging station, by filling a shallow plate, or paper plate with bread crumbs. Set Aside.
Arrange chicken breasts on a flat surface. Top and spread each piece of chicken with the olive mixture. Starting from the shorter end, roll up chicken.
Dip in egg mixture then roll in bread crumbs. Spray baking dish with non-stick spray or olive oil. Arrange chicken rollatinis in a pan then lightly spray with nonstick cooking spray or olive oil.
Bake for 25 minutes. Remove from oven, top with diced tomatoes and oregano. Baked an additional 10-15 minutes.