eat….drink….and be merry….it makes life better!
These are great for dinner parties. They make a beautiful presentation and are so filling! Any veggie can be used as well as any cheese. I used yellow squash, since my garden is producing them faster than I can cook them. I have used eggplant, thinly sliced potatoes, broccoli with cheddar, plantains with yucca with farmers cheese . The possibilities are endless!
Round up the following:
8 Thinly Fileted Chicken Breasts
1 Large Yellow Squash thinly sliced
1 Small Vidalia Onion Jullianed
8 Basil Leaves
2 Cups Shredded Mozzarella
Extra Virgin Olive Oil
Lemon Juice For Drizzling
Salt & Pepper
Preheat oven to 450 degrees F.
Line cookie sheet with Parchment paper
Place chicken in shallow bowl and drizzle with Olive Oil. Just enough to lightly cover chicken. Mix well so chicken is coated on both sides. Now place a piece of squash or two depending on the size,
basil and several pieces of onion covering the chicken breast length wise.
Drizzle with lemon juice and Salt and pepper and top with a generous amount of cheese (I also sprinkle with crushed red pepper for some zing).
Now roll and spear with 2 to 3 toothpicks and place on a parchment paper lined cookie sheet.
After all breasts are rolled, place in oven for approximately 25 minutes or until juices run clear and breasts have browned.
Remove from oven and let stand for 5 minutes before serving. Don’t forget to remove the toothpicks!