A few weeks ago a couple of recipes showed up in my inbox from All Recipes that I just had to try. After evaluating them both I made a few changes and then as I was making them came up with a few others out of necessity. Later as we sat down to eat a few more changes were discussed.
Chicken Veggie Roll-Ups
3/4 cup mayonnaise
1/4 Dijon mustard
1 lemon, zested and juiced
1 Tbls dried tarragon
1 1/2 tsp fresh ground pepper
1/2 tsp salt
steamed and seasoned fresh veggies (asparagus, broccoli, zucchini squash)
6 skinless, boneless, chicken breast halves, pounded thin
6 slices of cheese (provolone, swiss, havarati)
6 slices of ham
Panko bread crumbs
Blend the mayo, mustard, lemon juice, zest, tarragon, pepper, and salt. Refrigerate.
Pound the chicken breast out thin, lay on a slice of ham, lay on a slice of cheese, and place some steamed veggies inside. Roll up and place in a baking dish. When all of them are done put them in the refrigerator to set for 1 hour. Preheat the oven to 475° When they are set remove them and coat with the mayo mixture all over, then roll in panko crumbs. Place in a greased baking dish, seam down and bake for 25 minutes. The crumbs should be browned, the juices from the chicken clear.
The original of this next recipe called for green onions, carrots, and white onion. That is exactly what I used. Then we tasted them and I came up with all sorts of ideas for next time. The original is wonderful, but creativity is always my mantra!
Your veggie mixture should measure up to about 3 cups total.
1 1/2 cups all-purpose flour
1 1/2 tsp salt
1/4 tsp pepper
Shredded carrots, shredded broccoli, sliced sweet onion, shredded zucchini, shredded yellow squash, shredded sweet potato. Whatever mixture of veggies that you like, just to equal 3 cups. Then mix the flour, salt, and pepper together and blend it up with the veggies. Beat the 3 eggs together and add them to the veggies and flour. Blend together, allow to sit for about 10 minutes and blend again. Fry the fritters in about 1/2 inch of oil that is heated to 350° until they are golden brown on each side. Remove and drain on paper towelling, sprinkle with salt while they are hot.