(Steamed Broccoli, Plain Whole Milk Yogurt with drizzle of honey and a strawberry, Chicken Ham Ballotine.)
So, tonight I wanted to make a quick and easy dinner without much mess. I used leftover soup from lunch to make the "sauce" for dinner tonight. Overall it impressed the hubby and kids.
2 large chicken breasts
2 slices of deli ham (Nitrate free if possible)
4 sun dried tomatoes
1 oz feta
salt & pepper to taste
2 tbsp olive oil
Pound out chicken with a mallet into 1/4 thick scaloppine. Placing a piece of plastic wrap over the chicken can make it easier. Salt and pepper the chicken breasts. Slice sun dried tomatoes into slivers. and lay across chicken. Place one piece of ham over each chicken breast. Crumble feta down the center of each chicken as well. (Black olives would also be good in this recipe!) Roll up chicken lengthwise to make the skinniest roll you can. Skewer with a couple of toothpicks to secure.
Preheat oven to 350. Preheat an oven safe skillet and add olive oil. Place chicken in the skillet. It should sizzle really loudly. Do not bump or move it for a couple of minutes. When it releases from the pan with a gentle nudge, rotate it. Brown all the sides. When you put it on the last side, put the skillet in the oven. Bake for 15-20 minutes depending on how thick your chicken roll is. Let rest before slicing into circles. Serve with a tomato sauce. I used some leftover tomato parmesan soup.