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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Inspired by her early days of selling lunches as The Bag Lady, Paula Deen will host a Box Lunch to End Hunger, presented by The Bag Lady Foundation, Springer Mountain Farms, and Hoffman Media. This grab-and-go lunch event will be held at the Birmingham Botanical Gardens on Tuesday, September 16 from 11:30 a.m. until 1:00 p.m. For a $15 donation at the door (no advanced tickets), guests will receive a box lunch prepared by Edgar’s Bakery featuring Springer Mountain Farms chicken and Golden Flake potato chips, and have the opportunity to meet Paula Deen. Grab these delicious boxed lunches and take them back to your office or share with a friend or neighbor. One hundred percent of proceeds will be donated to the Community Food Bank of Central Alabama, which serves 12 counties in our area. For the price of one lunch, 135 meals or 65 pounds of food can be distributed to the food insecure in our area.
“Since September is Hunger Action Month, the timing of this event couldn’t be more perfect,” says Brian Hart Hoffman, Chief Creative Officer at Hoffman Media. “Paula Deen’s dedication to helping those in need and positively impacting people’s lives every day makes this event ideal for getting our community involved in the fight to end hunger in Central Alabama.”
Each guest will be entered into a raffle to win front-row seats to the Paula Deen Live! show at the Alabama Theatre the same evening.
Sponsors for Paula Deen’s Box Lunch to End Hunger include Golden Flake and Edgar’s Bakery.
The Birmingham Botanical Gardens are located at 2612 Lane Park Road Birmingham, AL 35223.
Come see Paula’s live show at the Times Union Center for Performing Arts in Jacksonville, FL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Ticketmaster here!
Sponsored by Springer Mountain Farms.
Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.