Chicken Roll Ups
8 boneless skinless chicken breast halves
8 thin slices deli ham
4 slices provolone cheese or 4 slices mozzarella cheese, halved
2⁄3 cup seasoned bread crumbs
1⁄2 cup grated romano cheese or 1⁄2 cup parmesan cheese
1⁄4 cup minced fresh parsley
1⁄2 cup milk
Flatten chicken to 1/4-inch thickness.
Place a slice of ham and cheese on each piece of chicken.
Roll up from a short side and tuck in ends; secure with a toothpick.
In a shallow bowl, mix crumbs, grated cheese and parsley.
Pour milk into another bowl.
Dip chicken rolls in milk, then roll in crumb mixture.
Wrap and freeze roll-ups for up to 2 months.
To use frozen chicken--completely thaw in the refrigerator.
Unwrap roll-ups and place on a greased baking sheet.
Spritz with nonstick cooking spray.
Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.
Sicillian Marinated Olives
Ingredients 8 servings
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1 1/2 cups unpitted green olives2 tablespoons extra-virgin olive oil1 medium stalk celery, coarsely chopped
Bertolli Olive Oil Extra Virgin
2 cloves garlic, peeled and thinly sliced
1 small fresh red or green chile pepper, thinly sliced3 tablespoons chopped flat-leaf parsley, divided1 teaspoon white-wine vinegar1/8 teaspoon dried oregano, preferably Sicilian or Greek
Rinse olives in a colander, tossing gently under running water, then dry on a kitchen towel. Transfer to a bowl, add oil and gently toss to coat. Add celery, garlic, chile, 2 tablespoons parsley and vinegar; toss again. Let the olives stand at room temperature for 30 minutes. Transfer to a serving platter and sprinkle with the remaining 1 tablespoon parsley and oregano, crumbling the oregano with your fingers to bring out the flavor.