So the other day the Fantabulous in laws came up to spend the day. And as expected Mama Fantabulous said “Now don’t go making a fuss and making stuff. We’re fine with bread and water.” HA! I so ♥ her! Me… serve bread and water! That made me giggle. I then named off somethings asking if she needed more of (cookies, desserts, breads, etc) for their freezer. Bread… now that got her attention. I swear I’m part her biological daughter as I love bread as much as she does. She did ask for a small loaf of my pumpernickel. Again she emphasized small. Um yeah sure Ma!
They arrived around 8am and they were met with Buttermilk Blueberry Pancakes and Florentine Breakfast Birdsnests, hot coffee and juice. Mr. Fantabulous started working on some stuff for them while Mom and I spent the day in the kitchen. Around 11:30 I knew the boys would be hungry soon so I sat at the kitchen table trying to think what I could make as a light lunch since I knew they wanted Pizza for dinner. I had chicken defrosted and a jar of my most awesomest Pesto in the fridge so I wanted to incorporate that. I opted to go with a Roulade since my Harvest Medley Loin of Pork Roulade turned out so fabulous! I got to pounding the chicken to which Mama Fantabulous came over to watch. As I assembled she was chattering how I “do too much” and that I “go to too much trouble and they aren’t coming up again if I keep doing this”. I just smiled, told her I loved her and giggled. I put down some Prosciutto, cheese and then smeared some pesto on it. Wrapped them puppies up like a roll and twisted the ends of plastic to make it look like a Tootsie Roll. I popped them in the fridge to chill (plus it helps hold their shape). Hmmm.. I wonder if I wrapped myself in plastic wrap and sat in the fridge if that would help me keep my shape? It would cut back on my working out so much *wink*
As they were chilling I knew this wasn’t ‘enough’. I mean I was making a light lunch so these were on the smaller side. I didn’t want to go with corn or potatoes; I wanted something a bit more ‘fancy schmancy’. Okay fine, I wanted to show off. I love to get a reaction and the smile of “Mmmmmm”. Plus I only want the best for them and all those I cook for. I’m like that I guess. Anywho I had bought some of that party rye bread the other day in the store (I seriously LOVE this stuff). I mean it’s nothing special other than say standard rye and pumpernickel bread but I think honestly it’s the shape that I’m drawn to more than anything. It’s just so damn cute! I need Mr. Fantabulous to fabricate me a pan like that so I can make my own. I opted to make a hot dip to go with those cute little breads and to accompany the chicken.
I ended up caramelizing onions (thanks to Mama Fantabulous and her most awesome onion stirring skills cause she rocked the onions), grating some Jarlsberg, adding some stuff to it and popping that bad boy in the oven for 30. This dip was so OVER-THE-TOP-INSANELY-FRIGGEN-FANTABULOUS that I am half tempted to make a kiddie pool size of it next time just for me! Wanna know the kicker too? I HAAAAAAAAAAAAAAAATE chunks of stuff, especially onions. But I kid you not I think the onions could have been whole and I wouldn’t have cared one bit. No worries, that recipe will be coming up in the next few posts. Please, Mama Fantabulous already said she’d put a hit out on me if I didn’t share it. And one thing I learned is that you never EVER mess with Mama Fantabulous!
Anyway, about 10 minutes into the dip baking I took the chicken out, unwrapped it and put it on a baking rack/sheet. Mama F set the table and when the food was done we debated on calling the boys. Seriously the food looked incredible. We didn’t want to share. LOL I know, we’re mean!
Now to make it appear to be a light lunch we used the small plates. I mean 2 things for lunch is small, right? And the roulades were only about 3-4″ long by about 1.5″ round. Of course Papa Fantabulous in his New York accent gave me “Oh honey, what did you do? You make too much! We’re not that hungry…um, can you pass the chicken?” LOL I love him!
This is a definite keeper for me. If you don’t like pesto keep it out, maybe stuff with fresh spinach instead. This can EASILY be used is a variety of settings – parties, appetizers, buffet, fancy schmancy dinner, football games (Superbowl), hockey gatherings (GO PENS!!! Thank you hockey Gods for SETTLING! I’ve been going through withdrawal!), graduation parties and so forth.
But make this! Seriously you really need to make this! You will LOVE this! And yes for those bacon lovers out there, you could easily wrap bacon around the chicken and bake that with it. Seriously, what doesn’t bacon go with?? Is there anything?
Seriously just look how incredibly delicious that looks!!! And yes it was every bit fabulous taste-wise!
Taking this shot was so difficult for me. Why you ask? Cause I had to put down my knife and fork! Ugh! Things I do for you people *wink!*
Have I teased you long enough? Are you wanting the recipe?
No.. not yet, I want to tease you just a tad more. I HAVE to show you a picture of the most AWESOMEST DIP EVER!
Let me introduce you to Mz. Caramelized Sweet Onion Jarlsberg Spread! Oh yes, it’s a MZ! She’s got MAJOR attitude and she knows it!Print
- 4 skinless boneless chicken breasts
- 4–8 slices of Prosciutto (will depend on how large your chicken breasts are when flattened)
- 4 heaping Tbl Pesto
- 3/4 cup Gruyere, shredded (more if desired)
- 1 tsp salt
- 1 tsp black pepper
- Place each chicken breast half between 2 sheets of plastic wrap.
- With smooth side of a meat mallet pound each breast to 1/8-inch thickness.
- Sprinkle the salt and pepper evenly over the breasts.
- Line each breast with 1-2 slices of Prosciutto; you want almost the entire surface covered.
- Spread 1 heaping Tbl of pesto over top of the prosciutto.
- Divide the cheese up evenly amongst the breasts; use more if desired.
- Starting at the edge closest to you, roll up the breast tightly, tucking the ends in as you roll.
- Wrap each roll tightly in plastic wrap and place in the refrigerator for 30 minutes.
- minutes prior to taking the roulades out, preheat the oven to 425F.
- Line a baking sheet with a cooling rack.
- Spray the rack lightly.
- Remove the roulades from the fridge and unwrap gently.
- Place each roulade, seam-side down on the rack. If the chicken will not stay tightly wrapped, secure with toothpicks.
- Mist each roulade with Olive oil.
- Bake for 15 minutes. Test with a thermometer as you want the chicken to be at 165F.
- Turn on the broiler and broil for 2 minutes.
If you don’t like pesto, you could easily use fresh spinach leaves, or you could put in a spinach & artichoke spread.
For you bacon lovers, when you roll up the chicken, wrap a strip of bacon tightly around it and wrap in plastic wrap. When you unwrap if the bacon comes off, secure with a few toothpicks. Bake for ~16-20 minutes.