Tina Marie's Gluten Free Flavorful Cooking
Cooking Blog by Tina Ford – Not a Chef- Wife and Mom who loves to Cook
This Meatloaf is so good and unique! I serve this Southwestern Green Chile meat Loaf with Brown Rice and a Vegetable. It is great with Steamed Broccoli and Cauliflower or Corn. This is a family favorite! You can find this recipe on my page. Just click on the link for it.
If you are looking for a easy meal that is both filling and comforting, this is always a great option. My family loves Baked Chicken with Yellow Rice and Green Peas. Adding some sweet Plantains only increases the appeal! This is a meal that doesn’t take a lot of time to prepare and it can easily feed a crowd. Leftovers are also great for lunch the next day.
When I make my Prosciutto Wrapped Stuffed Chicken Breast, I always like to serve it with white rice. It helps balance the spicy, sweet sauce. You could serve any vegetable that you would like, but I love to serve steamed sweet snow peas with it. It is such a perfect combination! Give it a try. The Chicken recipe is on my page, just click on the link for it.
Ingredients:
Preheat oven to 350 degrees. Wash Chicken well and pat dry. On a clean surface, use a rolling-pin to gently pound and roll out each chicken breast until flat and semi circular. It should be about 1/4 ” thickness all over. (I lay out a piece of aluminum foil to place chicken on, then top with a piece of Saran Wrap when rolling. It keeps things cleaner and it is gentler on the chicken, so as not to break or shred it.) When all pieces have been rolled out, place them on a baking sheet or platter and sprinkle a small amount of salt and pepper onto the top of each piece. Next, add the chopped parsley, orange peel or zest, and a sprinkle of pepper to the Boursin Cheese in a small bowl. Stir together until well combined and smooth. Now spread a thin, even layer of the Boursin Cheese mixture onto the top of each Chicken Breast. Fill the entire center surface of each breast, leaving about a 1/8″ edge all the way around. Drop 1/6th of the chopped Red Peppers onto the Boursin layer of each individual piece. Evenly sprinkle 1/6th of the mozzarella cheese on the top of the red peppers on each piece. Now it is time to roll these up and wrap them. Separate the Prosciutto into individual slices. Take a Chicken Breast, starting on one end (a short end), roll it up, slowly, keeping it tight so as to create a few internal layers when done. Once the breast is rolled up tightly, use 3 pieces of Prosciutto, more if needed depending on the size of the breast, and completely wrap the roll tightly. Start at one end and generously cover all over, leaving no part of the chicken meat exposed. Be sure to even wrap and cover the open ends of the roll, to seal and keep the filling inside. Place the tightly wrapped roll, seam side down, into a 9 x 13 dish. Now repeat the roll and wrap process with the remaining pieces. When all rolls are complete, place the dish in the oven and bake, uncovered, at 350 degrees for 10 minutes. After 10 minutes, turn the oven up to 400 degrees and bake for an additional 50 minutes. Make your sauce during this time. When you remove the chicken at the end, please make sure that the juices are clear, indicating that it is done, since cooking time can vary in different ovens.
While the chicken is baking, get out a small saucepan. Place the Orange Marmalade and the Jalapeño Pepper Jelly in the pan. Place on the stove, on low heat, and stir frequently until well combined. Continue to heat on simmer and stir until a syrupy glaze is formed. Keep sauce warm while waiting for chicken to cook.
When you are ready to serve the chicken, plate it, then drizzle a generous layer of the sauce on top. It not only looks beautiful, it tastes amazing! Enjoy!
