Chicken Rollups

A repost from the Witch’s Kitchen blog, which will soon go away.

Yet another instance of working with what you have on hand. Yesterday, I had a package of boneless, skinless chicken breasts, and pretty much nothing else in the house. A quick review of the pantry turned up seasoned bread crumbs, a package of frozen, chopped spinach, a jar of sweet red peppers, olive oil, and parmesan cheese. Voila. Dinner is served.

So, I let the spinach thaw. Meanwhile, I pounded the chicken breasts flat between 2 sheets of wax paper. When the spinach was fully thawed, I squeezed out all the water and put it in a bowl with a goodly amount of the sweet red peppers (chopped), a whole bunch of grated parmesan, and enough olive oil to hold it all together. This filling got divided between all the chicken breasts, which I then rolled up and held together with toothpicks. The whole deal got rolled in the breadcrumbs and baked at 350 for 35 minutes.

This chicken technique can be done with anything. With ham and swiss cheese, you get Chicken Cordon Bleu. You could use spinach and ricotta. Or even something as simple as Stove Top Stuffing, if that happens to be the only thing you have around.

Around here, we call meals like this Kim Surprise, because we’re always surprised at what can be done when we think there’s nothing in the house to eat, and we’re usually surprised at how good it ends up being.