Southwestern Chicken Rolls – Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isSouthwestern Chicken Rolls
SUMMER HOT LUNCH RECIPE WAGON: Southwestern Chicken Rolls
A salad of sliced avocados and chopped tomatoes, drizzled with vinaigrette, pairs with these chicken rolls
4 large boneless, skinless chicken breast halves ( about 1 ½ pounds)
¼ teaspoon salt
4 ounces Monterey Jack cheese with jalapeno peppers
1/3 cup packaged plain breadcrumbs
2 to 3 tablespoons all -purpose flour
1 large egg
¼ cup vegetable oil
1 tablespoon milk
Prepared tomato salsa (optional)
Preheat
the oven to 400 degrees. Place the chicken breasts between sheets of wax paper or plastic wrap; using a mallet, pound each piece until it is about ¼ inch thick. Sprinkle the chicken breasts with salt.
Cut
cheese into 4 strips. Place one strip of cheese in the center of each chicken breast. Fold the sides of the chicken over the cheese to enclose completely. Secure with wooden toothpicks, if necessary.
On
two separate sheets of wax paper, place bread crumbs and 2 tablespoons flour. In a pie plate, combine egg with milk. Coat the chicken rolls first with the flour, then with the egg mixture, then with the bread crumbs
In
an oven-safe skillet, heat oil over moderate heat. Cook the chicken rolls until lightly browned on all sides, 5 minutes. Place the skillet in the oven and bake until the chicken feels firm to the touch, 15 to 20 minutes. Remove the toothpicks. Pack in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF