We almost always have Seafood Saturday Night, we try to eat local fresh seafood every Saturday, but BAM, 4 o'clock and my hubs says he wants a Fiesta! Ummmm...okay...think fast...so there was no time to marinade for the roll-ups I was concocting in my head, so I did them without! The freshness of the flavors is wonderful!
What you need...
2-3 chicken breasts or boneless/skinless thighs
1/2 red bell pepper, sliced into thin sticks
1/2 cup sliced mushrooms
1/4 cup sliced jalapeños
1/4 cup chopped fresh cilantro
1/2 cup sliced red onion
your favorite salsa
1/4 cup mozarrella cheese
Preheat oven to 400F. Place chicken on a large piece of plastic food wrap. Gently slice cuts into the chicken at an angle making a V, taking care not to cut all the way through. Open the chicken out, spreading it open (see photos). Cover with plastic wrap and use a kitchen mallet / meat tenderizer to pound the meat out as thin as you can, about 1/2 inch thickness. Divide onion, mushroom, peppers and cilantro between the breasts. Carefully roll the breast up and secure with several toothpicks. Repeat for additional breasts. Place into a lightly greased baking dish and drizzle with olive oil. Roast for 30 minutes. Remove, slice into pinwheels and top with cheese and/or salsa.
1/2 red bell pepper, sliced into thin sticks
1/2 cup sliced mushrooms
1/4 cup sliced jalapeños
1/4 cup chopped fresh cilantro
1/2 cup sliced red onion
your favorite salsa
1/4 cup mozarrella cheese
Preheat oven to 400F. Place chicken on a large piece of plastic food wrap. Gently slice cuts into the chicken at an angle making a V, taking care not to cut all the way through. Open the chicken out, spreading it open (see photos). Cover with plastic wrap and use a kitchen mallet / meat tenderizer to pound the meat out as thin as you can, about 1/2 inch thickness. Divide onion, mushroom, peppers and cilantro between the breasts. Carefully roll the breast up and secure with several toothpicks. Repeat for additional breasts. Place into a lightly greased baking dish and drizzle with olive oil. Roast for 30 minutes. Remove, slice into pinwheels and top with cheese and/or salsa.
No comments:
Post a Comment