Baked chicken Rollatini

1. 
   

   This was a very delicious meal that I adapted to my liking.

   I found the chicken was easy to roll as easy I had hoped. I did use toothpicks to secure while baking.  Remember to remove them before serving.

   I seasoned my own breadcrumbs with dried parsley, onion powder and Pecorino Romano cheese.

   I also substituted shredded Virginia baked ham for the prosciutto. I did not use wine.  With my substitutions the meal was delicious. Baked potatoes and applesauce as our sides.

   
   

   Topping the rollatini with butter was superb.  It made this dish so flavorful. I highly recommend doing this.

   

 

 

• 6 chicken cutlets

• 1 teaspoon kosher salt, plus more to taste

• 3/4 teaspoon ground black pepper, plus more to taste

• 1/3 cup extra-virgin olive oil

• 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)

• 1/2 cup grated Parmesan cheese( I used pecorino Romano)

• 6 slices provolone cheese

• 6 slices ham or prosciutto( I used Virginia ham)

• 3 tablespoons softened butter

• 1 cup chicken broth

• 1/2 cup white wine( I didn’t use any wine)

Ingredients

Keep Screen Awake

1/2X

1X

2X

Original recipe (1X) yields 6 servings

• 6 chicken cutlets

• 1 teaspoon kosher salt, plus more to taste

• 3/4 teaspoon ground black pepper, plus more to taste

• 1/3 cup extra-virgin olive oil

• 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)

• 1/2 cup grated Parmesan cheese

• 6 slices provolone cheese

• 6 slices ham or prosciutto

• 3 tablespoons softened butter

• 1 cup chicken broth

• 1/2 cup white wine

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish. Pound chicken between 2 pieces of plastic to an even thickness of 1/4 inch. Season cutlets on one side evenly with salt and pepper.

1. Pour oil into a shallow dish.

    Stir breadcrumbs seasoning and Parmesan cheese together in a separate shallow dish. 

2. Dip each cutlet in olive oil to coat both sides and allow any excess to drip off. Coat cutlet in breadcrumb mixture, pressing lightly to adhere crumbs if necessary.

3. Place one slice of provolone cheese on each cutlet and top with a slice of ham. Roll cutlets tightly and secure with a toothpick.  Place cutlets in the prepared pan. Sprinkle each cutlet with 2 to 3 teaspoons of leftover breadcrumb mixture and top with a half tablespoon butter over the toothpick. Pour broth and wine around the cutlets.

4. Bake  in the preheated oven until crisp and golden brown and saucy is bubbling around the edges, 35 to 40 minutes. Remove toothpicks and serve chicken with pan sauce.

From

My kitchen to yours, 

 

 

 

 

 

 

 

 

Stove top Macaroni and cheese

A very easy to make recipe for Homemade Macaroni and cheese using little ingredients and not very time consuming.

Enjoy!

Let the above set covered about 1/2 hour. It will thicken to be slightly creamy.

It’s ready to serve!

8 oz. Dry  farfalle cooked a’dente or pasta of choice ( do not overcook)

Pinch salt

3 1/2  cups whole milk

1/2 lb. American cheese

1/4 lb. Shredded mild cheddar cheese

Stewed tomatoes if desired.

Cook pasta in lightly salted water.  Drain and

Set aside . In same pot add 2 tablespoons butter . When butter melts add  3 + cups whole milk. Cook over medium heat slowly stirring.  Once milk is heated add both cheese have melted.  Keep stirring until cheese blends into milk. Add cooked pasta and cook slowly on low heat for a few minutes. Take off heat and cover. It will thicken within a half hour.

Serve with a salad or you can top with stewed tomatoes as I did.  Enjoy!

 

 

Peeled and simmered tomato sauce

Potato Tomato…I love both and making a light tomato sauce is as easy as saying those two words.

Roma tomatoes or any tomatoes you want to use.  Today I had a container of sweet salad tomatoes I need to use.

Bring a pot of water to a boil place tomatoes in boiling water, remove from heat and watch the skin start to lift.

Drain, remove skin and cool and remove skin.  It’s easy!  Especially with Roma tomatoes.

In a pot place about 1/4 + cup olive oil and 2 minced or sliced garlic. You can add more.  Simmer very slowly.

While garlic is simmering place a fine colander over a bowl.  With a potato masher keep mashing skinned tomatoes continuously until all is left are seeds.  I do have a specific gadget which is the best way to save time.( Food Mill). Amazon has them or any kitchen store.

NOTE: if you have a FOOD mill it definitely is much quicker.

Simmer sauce about 1/2 hour adding salt and pepper to your liking.  A few fresh basil leaves about 5 minutes before serving.  Toss with angel hair.  I think it’s the best pasta for this sauce. ( save some pasta water) . You may need it for a creamier pasta when tossed. Enjoy!  Pecorino please for extra flavor! 

Today I made chicken cutlets as our protein addition.

 

 

 

Fall 2026

I really downsized my fall decor last year.  It was time.

I have had little storage for 20 years and kept way too much now and after having several homes in my married years it was really time to get a grip on what I needed to keep and what was needed to be pitched also donating a lot.

I like to repurpose items so I remake many of my centerpieces.  That’s all good but bags and bags of leaves, berries, vines and flowers and yes pumpkins must go.

Here is what I kept and once Fall goes I can replace my items with my winter, then spring and summer items. I have room now and wont feel as overwhelmed by too much stuff!!!

Does anyone remember these?

I’ve had these glass grapes forever.  Love them and lots of memories so I won’t donate.

 

 

 

 

 

 

 

 

L

Mama Mia Maria Biscotti

I’m trying another Biscotti recipe with no shortening in this recipe.

The thoughts are if you are cutting back of fat in a biscotti recipe you may like this recipe.

The biscotti were a little chewer than mine and the consistency was different . The flavor was anise extract so you may like it or substitute orange extract and rind of the orange or maybe butternut extract. It’s easy and quick to make but time didn’t matter for me because my recipe is easy too but is way more favorable because it has butter which changes the game for me.  All my recipes for Biscotti, my aunts, mine and my variations have butter in them so try hers you may like them. I'll stick to the family favorites which include butter in the ingredients.  .

I’m interested in what your opinion is of these biscotti. Try and rate them. IMO Mine are a 10. Id rate these a 6 imo.