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

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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.

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Crockpot loaded chicken

So our weekend has come and gone and yes here is the question once again.  What's for dinner tonight?

Yay a new recipe I'll be giving a try today.  

Here is the beginning of the recipe. I’ve made a few changes as noted with***

• 1/2 cup chicken broth

• 3 1/2 tablespoon ranch dressing mix***i used liquid ranch dressing.

• 2 pounds boneless, skinless chicken breasts

• 1 1/2 pounds yellow baby new potatoes( ***tiny potatoes) 

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces cream cheese, cubed at room temperature

• 1/4 cup ranch dressing

• 2 cups shredded sharp Cheddar*** ( I used grated white sharp cheddarcheese),divided, plus more for garnish

• cooked and crumbled bacon to taste( I did not garnish) only orange mild cheddar a pinch to the top of dish.  I’m sure the bacon would really be tasty.

• thinly sliced scallions for garnish

  
  

  Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

  
  

  
  

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Serve in bowls and top with shredded cheese   Chopped scallions and bacon bits.

Enjoy!

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M.j. ‘s Chicken Farfalle casserole

Here I am today playing with food.

This is a meal I put together with a little imagination.  We liked it .  Hubby ate his as is. I added pepper flakes to mine to give it a little heat!

I had a little accident involving my back so I may have bruised a few ribs so I’m up 20 minutes laying 20 minutes hoping to recover quickly but hubby refuses to cook and I’m hungry so here goes.  I had the chicken in my freezer so I thawed it out planning on cooking something so this is my something dinner.

NOTE: I  do buy and store extras I may need in my recipes.They come in handy for these kind of days.

2 cups shredded rotisserie chicken
1 can Cream of chicken soup

1/2 can milk

4 T ranch salad dressing 

1 tablespoon onion powder

I - 14.5 can drained diced tomatoes ( reserve 1/4 cup in case you need to thin mixture)

About 1/2 tsp.  salt, pepper and parsley (to taste)

1/2 lb. Cooked farfalle ( I salted the water) cooked a’dente and drained( I did not rinse farfalle)

Mild cheddar cheese( about 1 cup)(you can either top to casserole before baking or mix the cheese in before baking.  I topped the casserole then stirred when I removed it from oven.

Hot pepper flakes( optional)

Parsley to garnish

Set oven to 350°.

Mix chicken soup, milk, ranch dressing,onion powder and  drained tomatoes, salt, pepper and parsley and I then added the 1/4 cup Of reserved juice( I felt it needed some more liquid to bake and allow to be creamy.

Place chicken in casserole dish , cooked farfalle and add soup mixture and cheese.  Stir to combine.( Or top the casserole if preferred)

Cover casserole and bake 15 minutes. Remove cover bake another 10 minutes more. Make sure the casserole is heated through.  You may have to stir it to make sure.

Serve and add a sprinkle or two of pepper flakes if using. I liked the little bit if heat.

Serve alone or with a side salad.

Enjoy cooking my way!

Cooyright iliketobakeandcook.blogdpot.com 2026

Santa Cruz chicken

This is a recipe with a little help from the internet.

Approximately 1 pound of boneless skinless chicken breast. If they’re thick slice them horizontally.

In a large Ziploc bag, place chicken , add about a tablespoon of 2 tablespoons lime juice, a teaspoon of salt, pinch or two of cayenne pepper, garlic powder, and onion powder and 1/4 tsp. Cumin and 

 at least 1 tsp. paprika.  Rub all spices into chicken and allow to refrigerate several hours or overnight. I did allow mine to refrigerate over night.

NOTE :  You can be heavy on the spices if you like.

I use a grill pan  coated with vegetable oil on medium heat. Once pan has heated add chicken.  

Grill on side approximately 5 minutes and turn.  You will

See noticeable scoring from grill. Turn chicken ,grill on other side and grill for 5  to 8 minutes.  ***No visable pink inside but so tender and juicy. ( cooking time varies depending on thickness of chicken.  Enjoy!

PS. I grilled s scored zucchini in the same pan. (Season well)

Italian yogurt cake

I saw this video for the yogurt cake below and since i had the ingredients including the vanilla yogurt I decided today was the day to try making it.  It was sure easy.  

I measured everything by 6 oz. Note:  She used a 6 oz. Yogurt Container as her measuring cup.

So when the recipe called for 6oz.container as measuring tool   I used a measuring cup for accuracy.

Whereas I doubled and tripled where it was necessary. 

NOTE: I used rind of orange instead of lemon.

     

Bake at 350° in a sprayed Bundt pan for approximately  35 /40 minutes.  Dark pans take less time to bake so check at 35 minutes with toothpick.

The top of my cake light and bottom

Was browned perfectly.

Cool and eat as desired. Powdered sugar, a glaze or have a slice as is.  Light and great texture. You could use as a shortcake for fresh berries too!

Enjoy!

Stuffed and breaded chicken breasts

2 thick boneless chicken breasts ( cut a deep pocket in center of each breast).

Plain yogurt 

1/4 cup drained seasoned spinach( I used leftover spinach I had) or can use fresh.

Moderate amount mozzarella or cheese of choice 

Mix spinach and cheese

After stuffing chicken breast spread plain yogurt over breast s.

Turn over  and spread equally.

Now on a large piece of waxed paper add 1 cup seasoned breadcrumbs. I season my own with salt, pepper, garlic and onion powder, dried parsley and Parmesan cheese..

NOTE:Frozen spinach drained and squeezed. You could use fresh. Very little mozzarella just enough to hold it together. (Incidentally this spinach was seasoned that I had leftover). 

I flavored the breadcrumbs as well with Parmesan cheese, dried parsley salt, pepper,onion and garlic powder.

Enjoy!

 

 

White pepper gravy topped chicken croquettes

Monday easy day meal using Rotisserie chicken.

2 cups Rotisserie chicken pulsed fine in food Processor 

1 or 2 eggs

1/2 cup breadcrumbs 

2 pinches salt

Sprinkle onion powder

Sprinkle dried parsley 

2 or 3 Tablespoons chicken broth.  Use enough to hold mixture together.  Refrigerate for at least 1/2 hour ,

Make torpedoes.  Spray with canola oil air fryer 

Heat air fryer to 375 degrees.

  Place 4 torpedoes in air fryer,  Spray tops with canola oil,

Fry 8 to 10 minutes on each side until

Browned.  Top with gravy.  Great meal 

WHITE  PEPPER GRAVY

White Pepper Gravy: Melt (2) tablespoons butter, whisk in (2) tablespoons flour, and gradually add (1) cup milk or chicken broth. Simmer until thick and season generously with salt and white pepper. *** (I used black pepper) When I made this sauce I did find white pepper and used it. It was tasty but I don't know if it made much of a change than to not see black specks. 

Enjoy!

 

: NOTE: Courtesy of Google

• Black Pepper: Offers a complex flavor with warmth, woody, and citrus notes.
• White Pepper: Has a sharper, more focused taste, often described as earthy and grassy

Sweet and slighty spicy chicken kabobs

Approximately I lb. Chicken chunks ) I placed on 2 wooden skewers 

I make a sauce ( similar to a marinade)with garlic powder, onion powder, salt, sugar,soy sauce ,red pepper and a few tablespoons vegetable oil.  I didn’t have sesame oil but would have used it.

Placed chicken cubes in a large zip lock bag and added the sauce. Moved the chicken around to coat and refrigerated it until I decided either to bake, broil or use my grille pan.

I decided to bake at 350°for approximately 15 to

25 minutes. ***I then broiled them for a few minutes more to try to brown them some. Note: I turned them over at 15 minutes and baked 10 minutes more. I then broiled them. I hope that’s clear… there was no pink inside.

I sprinkled after with parsley before serving.

I’m a bit under the weather so excuse any confusion in directions.

Stove top grilled flank steak

We don’t own a grille and don’t miss it.  My grille pan is awesome. This week I’m making most meals with this quality grille pan.  I find it’s very useful especially now that the weather has warmed,

Tonight dinner!  

Grilled flank steak grilled on each side 4 to 6 minutes depending on your desired wellness.

.

.Boiled potatoes and green beans seasoned with oo and red wine vinegar .  Chunky cucs and sweet onion.

SEASONING:

I allow steak to marinate several hours in refrigerator in a large zip lock bag before using.

1/4 cup Soy sauce

3 tablespoons Olive oil

2 teaspoons Red wine vinegar or apple cider vinegar 

2 teaspoons Worcestershire sauce( optional) I’m

****Not fond of Worcestershire sauce 

2 teaspoons Brown sugar or honey

3 cloves Garlic, minced

Black pepper to taste 

Easy meal and perfect warm weather meal.