Recipe(tried): Spinach, Roasted Red Bell Pepper-Garlic Chicken Rolls with Pasta and Sauce

Hi Everyone!

Getting ready for a trip involves many things, among them packing and gathering what you will need for the pantry in the cabin. That's kept me busy most of the day....I also decided to make a huge tray of brownies that will be taken up in a round tin can in case we stop along the way for a bite. I always take a cooler with packed sandwiches and a pasta salad and spiced iced tea.

I was in a tunnel as to what we were going to eat tonight so I looked inside the fridge and searched....

I had 3 chicken breasts in the fridge, some provolone, fresh spinach and those fabulous roasted red bell peppers I made. I came up with this easy meal amidst the chaos in my kitchen. I just finished preparing the chickens and I must say it was sort of fun preparing this meal...

They were fun to make as you can take out any frustrations you may have at this point by pounding them flat! They are in the fridge until DH comes home and I can finish up the meal.

See you in a week! Gina

Spinach, Roasted Red Bell Pepper-Garlic Chicken Rolls with Pasta and Sauce

Serves 3

Start the sauce first:
1 onion chopped
1/2 red bell pepper, chopped
2 basil leaves, chopped
4 garlic cloves, crushed
1 t. Italian seasonings
4 T. olive oil
2 cans (14 1/2 oz.) crushed tomatoes

Heat oil in a skillet and saute onions, peppers, garlic and all seasonings. When fragrant and golden, add tomatoes. Let it simmer for about 2 hours or so.

Meanwhile, get the following together:

3 chicken breasts, pounded flat between two sheets of wax paper
salt and pepper
garlic powder
9 spinach leaves
1/4 strip roasted red bell peppers
crushed garlic
drizzle of olive oil
3 slices provolone cheese
parmesan cheese

Sprinkle each breast with salt, pepper, & garlic powder. Layer with a slice of provolone, 3 spinach leaves, roasted red bell pepper, crushed garlic and a drizzle dot of olive oil. Sprinkle with parmesan. Roll up and secure with toothpicks.

1 c. of seasoned breadcrumbs
2 eggs beaten with a T. of water.

Roll each chicken roll in breadcrumbs, then eggs, then breadcrumbs again. Put on a platter and cover with foil. Put in fridge till ready to cook. When ready, put 1/4 c. oil in a skillet and brown chicken rolls til golden.
Prepare your favorite pasta according to box directions. Drain. To assemble, place pasta on plate, top with browned chicken roll and ladle sauce on top. Sprinkle on parmesan cheese.

Serve with mixed greens salad and garlic bread.