Rock N Roll Chicken Recipes

ROCK 'N ROLL CHICKEN

Steps:

• Preheat over to 425°F.
• Pound breasts in plastic wrap until they are about 1/4" thick.
• In a bowl or plate combine bread crumbs, parmesan cheese, and parsley.
• In a bowl melt the butter.
• Top each chicken breast with a slice of ham, a slice of cheese, diced tomatoes and a sprinkle of sage.
• Roll the chicken breast tightly tucking in the ends.
• Dip into melted butter.
• Roll in bread crumbs to coat evenly.
• Place seam side down in a casserole dish or baking pan with high walls. (I use a pyrex casserole dish).
• Sprinkle remaining cheese on top if desired. I usually do this with about 5-10 minutes left.
• Bake for 25min or until done.
• Enjoy!

ROCK-N-ROLL SALAD

Steps:

• 1. Chop the lettuce carrot spinach in small bite sized pieces and separate into 3 plates
• 2. Crisp your bacon take out of skillet and drain on paper towel leave bacon grease in skillet and add shredded chicken ranch and onion cook till onion is transparent add a little water and simmer until absorbed
• 3. Slice potato in French fry pieces cool in an inch or so of oil until crispy and drain
• 4. Arrange French fries on top of chopped salad veggies, put chicken and onions on top, then bacon, then shredded cheese, drizzle ranch dressing on top and serve immediately. Enjoy!
• 5. Ps you can add other veggies like olives chopped broccoli cucumber etc, but this is very filling as is!

ROCK N ROLL SPINACH SALAD

Steps:

• In a blender, pour vinegar, oil, ketchup, worcestershire, sugar, salt and onion. Blend till smooth.
• Tear the spinach leaves in bite-sized pieces into a large bowl. Toss in mushrooms, hard-cooked eggs, waterchestnuts and the crumbled bacon.
• Pour all the dressing over the salad and mix very well.
• Get a glass of wine and dig in!