Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: broccoli

Rainbow Chicken Roll

Chicken is a popular dish in our home and I’m always looking for new ways to make it.

  I was watching Sandra Lee’s Semi-Homemade Cooking the other day when she prepared this dish.  It looked simple and delicious and I decided to give it a try.  One thing that intrigued me about this dish was that it was something I could throw together early in the day, refrigerate and then pop in the oven just before I was ready to start dinner.  I love dishes like that!

I followed the recipe except for one small change.  Sandra’s recipe called for the addition of green beans.  Since there are fewer people in the family that like green beans I opted to switch out the green beans for chopped fresh broccoli instead.  It worked out perfectly.

RAINBOW CHICKEN ROLL

Recipe from Sandra Lee’s Semi-Homemade Cooking

  • 4 Boneless, Skinless Chicken Breasts
  • 1 tsp. Seasoned Salt
  • 1 tsp. Salt-Free Italian Seasoning
  • 8 to 10 String Beans (*I used about 1/2 – 3/4 cup fresh chopped broccoli)
  • 1 Small Carrot, julienned
  • 1 Red Pepper, julienned (*I used a small red pepper & had some left over)
  • 1/2 Cup Shredded Mozzarella
  • 2 Cups Marinara Sauce (*You can used jarred or homemade)

Preheat oven to 350 degrees.

Trim chicken breasts of any fat.  Lay flat on a cutting board and butterfly each breast 3/4 of the way through.  Lay each chicken breast on a cutting board, cover with a piece of plastic wrap, and pound to 1/4″ thickness.

Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese.  Roll chicken breast up and place seam side down in a medium baking dish.

Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.

Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

**Note:  I did this early in the day, covered and refrigerated the dish, and then took it out when I was getting ready to start making dinner, preheated the oven and baked it. 

And additional note:  this dish took just slightly over one hour to cook in a covered casserole dish, so I would adjust the cooking time from the original recipe provided.

Enjoy!

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Broccoli, Chicken & Cheese Braid

If you have ever been to a Pampered Chef party you have probably eaten this simple but delicious dish.  The first time I ever had it was at my sister in law’s house one Christmas a few year’s back.  Not long after that I attended a Pampered Chef party my friend had and enjoyed it once again. 

If you have never tried it than you must.  It’s great as an appetizer or as a meal in itself.  Not to mention, it’s an easy way to get broccoli into your children without them complaining.   Even my husband who hates broccoli will eat this and not complain.

And don’t let the presentation intimidate you.  I’m far from artistic and even I can throw this together in a matter of minutes and have it look pretty.

Begin by mixing up all the ingredients in a large mixing bowl.

Set this to the side.  On a large cookie sheet, or better yet, a baking stone, unroll the first package of crescent rolls.  Placing them with the widest part across the top of the cookie sheet. 

Open the second roll of crescent rolls and roll them out the same way, placing them directly under the first roll and pinching the seams together.  Roll out with a rolling-pin until all seams are sealed together and you have a large rectangle.  You can use your hands to shape this out better once you have rolled it together.

Using a sharp paring knife, begin slicing 1 1/2″ – 2″ wide by 3″ long strips down each side of the dough giving you 8 slits on each side.  This should leave you approximately 6″ of solid space down the center of the dough.  Place your filling in this center spot and shape into a rectangle.

Now begin your braiding from the top down.  At the very top you should have a small piece of dough in the center.  Take this and fold it up to the top of the filling.  Then take a strip from the left and cross it over to the right.  Take the strip on the right, and cross it over to the left, overlapping the first strip.

Continue this pattern until you have reached the bottom and have crossed all your side strips of dough over one another.

Once you reach the bottom, fold the bottom flap of dough up to the top and press together to form a seam.

When done, your loaf should look like this.  Or something like it anyway.

Beat 1 egg and brush along entire surface and sides of the dough.  Place in the oven and bake until golden brown.

BROCCOLI, CHICKEN & CHEESE BRAID:

Recipe from Pampered Chef

  • 2 Cups Cooked Chicken, Chopped
  • 1 Cup Fresh Broccoli, Chopped
  • 1/2 Cup Chopped Bell Pepper (I just used 1 small red pepper)
  • 1 Garlic Clove Pressed (I used 1/4 tsp. garlic powder)
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 Cup Mayonnaise
  • 2 tsp. Dried Dill (they call for 2 tsp. of their own dill mix but it tastes just as good using just dried dill)
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper
  • (2) 8 oz. Packages of Pillsbury Crescent Rolls
  • 1 Whole Egg, lightly beaten
  • 2 Tbsp. Slivered Almonds (*optional I did not use them)

Directions:

Preheat oven to 350 degrees.. Chop chicken, broccoli and bell pepper and add to a large mixing bowl.  Add all remaining ingredients, except for the egg and the almonds.  Mix together well.

Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12″ x 15″ rectangle baking stone or cookie sheet. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a paring knife.. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn.  Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg over dough using pastry brush. Sprinkle with almonds.  Bake 25-28 minutes or until deep golden brown.

Remove from oven and allow to cool for about 10 minutes.  Using a thin spatula, gently run it along the bottom of the loaf on the pan to loosen.  Place on a cutting board.  Allow to rest for another 5 minutes.  Slice into pieces using a serrated knife. 

Enjoy!

 

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