Italian Herb Crusted Chicken Rolls

Italian Herb Crusted Chicken Rolls

1 can (14 ½ ounces) Basil, Garlic and Oregano diced tomatoes, drained

1 cup shredded Italian cheese blend or mozzarella cheese

1 tablespoon Basil Pesto

2 pound thinly-slices boneless, skinless chicken

2 tablespoons olive oil

Pinch of salt and pepper

1 1/3 cup Panko Crispy Bread Crumbs Italian Style

Preheat oven to 375°F. Mix tomatoes, cheese, basil pesto and pinch of salt and pepper in a medium-size bowl. Place about 2 tablespoons of the tomato mixture in the center of each piece of chicken. Roll up chicken to enclose filling and brush with oil. Coat with Panko. Place chicken rolls seam side down in a foil-lined shallow baking pan. Sprinkle any remaining Panko on top of chicken rolls.

Bake 30 minutes or until chicken is cooked through.

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves 8

Vegetarian Mexican Casserole

½ medium yellow onion chopped fine

1 package of Taco Seasoning Mix dissolved into 2/3 cup of water
2 - 15 oz cans of Black Beans (DRAINED)
1 TBS of cumin or to your taste

1 can of yellow corn (DRAINED)
1 can of Del Monte chopped tomatoes with green chilies (DRAINED)
1 bag of 10 minute Brown Rice (cook rice as directed on box)
1 box of frozen spinach (cook as directed and drained)
1 cup of shredded carrots (Tip: buy packaged pre- shredded carrots)
8 to 10 Mozzarella sticks diced into 1-inch pieces
2 eggs beaten

TOPPING:

 2 Roma tomatoes sliced

 1 cup of shredded Mexican 4 cheese mix

1. In a large frying pan, sauté chopped onion over low heat until transparent.
2. Add drained black beans to above pan. Add the Taco seasoning and water mixture.
3. Add cumin into the beans
4. Cover beans and let cook on low heat for about 10 minutes
5. Stir beans once or twice while heating
6. In a large bowl mix black beans mixture, yellow corn, Del Monte tomatoes, brown rice, spinach, carrots, mozzarella sticks, and the eggs.

Place mixture in a 2 QT glass casserole dish.  Cover top of mixture with the sliced tomatoes and the Mexican 4 cheese mix. 

Bake in 350 degrees oven for about 20 – 25 minutes.

Serving suggestions:

Casserole may be served as entrée in a bowl or wrapped in a tortilla, burrito style.

Shrimp Mystique

Shrimp Mystique

1 (10 ounce) bag Mahatma Saffron Yellow Rice

½ cup of butter

2 cups of olive oil

¼ teaspoon of McCormick Lemon & Herb Seasonings

2 bay leaves

1 tablespoon of Italian seasoning

2 garlic pods minced

Juice of ½ lemon

2 tablespoons of Worcestershire Sauce

1 pound of shrimp peeled

¼ pound of asparagus

COOK rice according to package directions; set aside.

To prepare shrimp:  Melt butter in a 12-inch skillet medium heat; add olive oil, lemon pepper, bay leaves, Italian seasoning, garlic, lemon juice and Worcestershire sauce.  Stir for one minute. Simmer on low heat covered for ten minutes.

After ten minutes uncover and turn up heat to medium high.  Add shrimp.  Turn shrimp till both sides are pink.  Lower heat to simmer for five minutes covered. 

To prepare asparagus:  Hold base of stalks firmly. Cut off and discard tough ends. In a large skillet over medium heat in ½ inch boiling, salted water, heat stalks to boiling;  reduce heat to low, cover and simmer until tender-crisp and vivid green;  about 8 to 10 minutes.  Drain the asparagus and rinse briefly under cold running water to stop the cooking.

To assemble dish:  Place 1 cup of yellow rice in the center of the plate; Add several cooked shrimp forming a circle around the rice.  Lay several asparagus around the outside of the shrimp.  Drizzle 2 tablespoons of cooked shrimp mixture over rice, shrimp and asparagus.

Makes 5 servings

 Cooking Time:  20 – 25 minutes