It was another delicious week last week as my friends at Springer Mountain Farms reviewed all of your amazing entries into the Recipe Swap and Photo Challenge. Last week’s challenge was Easy Chicken Weeknight Fixes… and let me tell y’all, I’ve got my menu planned for a month now thanks to you!
It was so hard to choose two winners, but there could only be one first place winner and one runner up. So, this week’s first place winner is… Drum roll please!
Patricia Stagich for her Stovetop Chicken Parmesan Rollatini. Her beautiful photograph and recipe just had my mouth watering, and I can’t wait to fix this up for Michael sometime this week. She’s won a brand new set of Paula Deen cookware, and a personalized, signed autographed of Paula Deen’s Southern Cooking Bible.
This week’s Runner Up was Faye Wilkerson for her Cream Cheese and Chive Chicken Bundles. These chicken bundles are almost too adorable to eat! (But don’t worry, I’m sure you’ll love every bite!) Faye has won a personalized, signed copy of Paula Deen and Friends: Living’ It Up Southern Style.
To learn more about this week’s challenge, check out the Contest Page!
Here are the recipes:
Stovetop Chicken Parmesan Rollatini
1 cup low-sodium chicken broth
1 clove garlic, thinly sliced
1 (14.5) ounce can crushed fire-roasted tomatoes
5 or 6 fresh basil leaves, torn into small pieces
Salt and pepper
4 thin chicken cutlets
1/4 cup chopped fresh parsley
6 slices mozzarella cheese
1/4 cup grated parmesan cheese
1 cup Italian-style bread crumbs
1 large egg, beaten
2 Tbsp. unsalted butter
2 Tbsp. olive oil
Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Set aside.
Season the chicken with salt and pepper. Place chicken on work surface. Sprinkle with the parsley and put one slice of mozzarella on each cutlet. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
Mix the parmesan and breadcrumbs in a shallow dish. Put the egg in and another dish and beat until foamy. Dip the chicken rolls in the egg, then coat with the breadcrumb mixture. Refrigerate until ready to prepare.
In a cast iron skillet, melt butter and olive oil. Fry chicken quickly to brown on all sides. Remove to a plate.
Wipe out skillet and add sauce. Bring to a simmer and return chicken back to the skillet. Let simmer on low, covered, until chicken is cooked through, about 20 minutes, depending on the size of the chicken cutlets.
Serve with spaghetti.
Cream Cheese and Chive Chicken Bundles
6 boneless chicken breast halves
8 ounces cream cheese
1/4 cup chives, chopped
1 tablespoon butter
6 slices of bacon
Salt and pepper
Preheat oven to 400 degrees F.
Place chicken breast on plastic wrap; mist with a small amount of water; Cover with another sheet of plastic wrap; Pound flat; Repeat with other chicken breasts.
Salt and pepper chicken to taste.
In small bowl mix cream cheese and chives
Partially cook bacon.
Spread filling on chicken breast; roll-up; wrap with bacon; place in baking dish; dot each wrap with butter
Bake for 40 minutes or until chicken reaches internal temperature of 160 degrees F. Broil 5 minutes or until bacon is crisp.
Optional: You can create a sauce from the cream cheese drippings in the pan; create a sauce with the pan drippings with 2 tablespoons of whipping cream to smooth it. An immersion blender works well; sauce will be smooth and frothy. Serve with the bundles.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!