Recipe(tried): Menu: Chicken and Ham Rolls a la Swiss, Yellow Rice, Sauteed Zucchini, and Mesclun Salad

Hello Friends!

Can you believe it is November already? Before we know it, Thanksgiving my favorite holiday, will be upon us! I have been enjoying the holiday magazines coming in the mail lately such as, Food Network, Paula Deen, Southern Living and Taste of the South which are full of new and delicious recipes with wonderful pictures to try out.

I found this wonderful recipe for using chicken in a friend's Southern Living cookbook and decided to give it a try. I did tweak it a little by adding garlic to the sauce and some seasonings to the chicken as noted below. The salad and dressing were an inspiration from a magazine called Simply Southern, Cooking & Entertaining from Southern Lady. I added more ingredients to the salad...

This wonderful menu will warm you up and give your comfort on a cold night. Here are the recipes for you to try out...it is a yummy menu! I must say the sauce was "to die for", very rich and creamy. This meal took 10 minutes to prepare and 45 minutes to cook.

I also would like to share with you that Gooseberry Cookbooks has selected two of my cookie recipes, Torticas de Moron (Cuban shortbread cookies) and Ruth's Rugelach (posted here with a story previously) to be included in their April 2011 new cookbook called Best-Ever Cookies. I am so excited!

Enjoy!

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CHICKEN AND HAM ROLLS A LA SWISS
source: Jeanne S. Hotaling Augusta, Georgia via
Southern Living 1992 Annual Recipes

serves 6

1 large egg, beaten
2 Tbsp. water
2 Tbsp. Dijon mustard, divided
1/2 cup fine dry breadcrumbs
1/4 cup grated parmesan cheese
1 tsp. salt, divided use
1/2 tsp. white pepper, divided use
6 chicken breasts halves
powdered garlic (my addition)
Montreal Chicken Seasoning (my addition)
6 slices sweet ham
6 slices of swiss cheese (my addition)
1/2 cup butter melted
FOR THE SAUCE:
2 Tbsp. butter
1 Tbsp. minced garlic (my addition)
2 Tbsp. all-purpose flour
1 cup milk
1/2 cup cream (my addition, original recipe calls for 1 1/2 cups milk)
1/2 cup dry white wine
1 cup grated Swiss cheese (I substituted grated mozzarella)

Combine egg, water and 1 Tablespoon mustard, mix well and set aside.

Combine breadcrumbs, parmesan cheese, 1/2 t. salt and 1/4 t. pepper; set aside.

Place each chicken breast bewteen two sheets of wax paper and pound thin. I sprinkled with garlic powder and Montreal Chicken seasoning for added flavor. Place a ham slice on each breast and a slice of Swiss cheese, roll up and secure with toothpick if needed. Dip into egg mixture and then into breadcrumbs, set on lightly oiled baking sheet.

Drizzle each breast with melted butter and bake in 350 degrees oven for 45 minutes or until tender.

MAKE SAUCE:
Melt 2 tablespoons butter in a heavy sauce, add 1 tablespoon minced garlic and saute, (don't let it get brown), add flour, remaining tablespoon of mustard, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Stir with whisk until smooth. Gradually add the milk and cream, cooking over medium heat until nice and thick. Stir in wine and cheese, continue to cook for 1 minute until cheese melts.

Serve sauce over chicken rolls.

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YELLOW RICE
I used Vigo Yellow Rice packet, follow instructions on side of packet

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SAUTEED ZUCCHINI AND CROOKNECK SQUASH
source: Gina McClenning
serves 2

1 zucchini
1 yellow crookneck squash
1 Tbsp. butter
1 Tbsp. olive oil
1 garlic clove, minced
pinch salt
pinch pepper

Melt butter in skillet, ad garlic and vegetable slices and saute til tender over medium heat.

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MESCLUN SALAD WITH LEMON VINAIGRETTE
source: Southern Lady's Simply Southern Cooking & Entertaining
serves 2

mesclun greens for each bowl
some grape tomatoes, halved lengthwise
toasted almonds
parmigiano-reggiano cheese
a few dried cranberries (my addition)
few favorite croutons of your choice (my addition)

LEMON VINAIGRETTE DRESSING
makes about 1 1/2 cups

1/2 cup fresh lemon juice
2 Tbsp. sugar
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/2 tsp. black pepper
1 cup vegetable oil

Put all ingredients in a small jar and shake it up! Chill in refrigerator until ready to use