Dinner tonight is
Chicken, Ham, and Asiago Cheese Roulades
It takes about 20 minutes of your time with an additional
10 minutes in the oven - just enough time to throw together
a salad, set the table, and pour the wine!
10 minutes in the oven - just enough time to throw together
a salad, set the table, and pour the wine!
Begin by rolling up chicken cutlets with slices of cooked
ham and Asiago cheese slices. Swiss cheese works well too, but
I had Asiago cheese in the frig leftover from a Soppressata salami and Asiago
cheese appetizer. You will want to secure each Roulade with a toothpick.
(These can be prepared but not cooked up to a day in advance.
Keep covered in the frig.)
Then brown all sides. As I turn the roulades, I move the toothpicks
around but am sure to keep the chicken secured.
They then go into the oven for 8 to 10 minutes to finish cooking.
I made a side salad of Boston lettuce, dill and added these
heirloom tomatoes from my whiskey barrel tomato garden.
This is the heirloom tomato called Green Zebra.
This heirloom tomato is called Pineapple.
ham and Asiago cheese slices. Swiss cheese works well too, but
I had Asiago cheese in the frig leftover from a Soppressata salami and Asiago
cheese appetizer. You will want to secure each Roulade with a toothpick.
(These can be prepared but not cooked up to a day in advance.
Keep covered in the frig.)
around but am sure to keep the chicken secured.
They then go into the oven for 8 to 10 minutes to finish cooking.
heirloom tomatoes from my whiskey barrel tomato garden.
For a salad dressing, I just used whichever one I had in the
frig. Tonight it was Trader Joe's Champagne Pear Vinaigrette.
frig. Tonight it was Trader Joe's Champagne Pear Vinaigrette.
Recipe:
Chicken, Ham, and Asiago Roulades
Source: Adapted from a recipe in Real Simple: dinner tonight, done!
Serves 4
8 small chicken cutlets
Kosher salt and black pepper
8 thin slices cooked ham
8 thin slices Asiago cheese
4 tablespoons olive oil
whole-grain mustard, to serve along side
Heat oven to 400 degrees. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roll up each cutlet with 1 slice of the ham and 1 slice of the Asiago cheese. Skewer the roulades closed with toothpicks.
Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the roulades and cook, turning occasionally, until golden brown, 4 to 6 minutes. Transfer the skillet to oven and roast the roulades until cooked through, 8 to 10 minutes.
Serve roulades with the whole-grain mustard.
I hope you enjoy this recipe and thank you for visiting!
I will be linking to
Fondly,
~ Karen
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