When I was a kid I preferred the taste of chicken to any other kind of meat.
And now, when I’m a kid no more, not only has my love for the taste of chicken remained but I’ve also developed deep love for simplicity of these meals.
With addition of few basic ingredients you can create a nice dish in almost no time.
And this recipe is exactly of that kind.
It’s tasty, it’s quick to make, and it’s flavorful and comforting just like a good home-made dish should be.
If you are interested, here’s the step-by-step recipe…
What needs to be said first, needs to be said first – the ingredients.
1. Slice each chicken breast in half horizontally.
Grilled cheese sandwich means a piece of home that you can take wherever you go.
Grilled cheese sandwich means simple perfection.
The grilled cheese sandwich I am going to show you might be slightly different from a typical one, but man, is it good. There’s a chili pepper for a nice punch, there’s cream cheese for more creaminess and flavor, and there are crumbled tortilla chips inside for some special extra crunch.
And yes, you are guessing right, it tastes so good…
To prepare one (1) sandwich, you will need these ingredients.
1. First, wash, dry, cut in half lengthwise, and seed one chili pepper.
The picture shows two peppers because I was preparing two sandwiches. (And I also wanted to have both red and green pepper in my sandwich. I am this mischievous.)
2. Place the pepper on a hot pan and roast it for about 8 minutes, until it gets softer.
If brown spots appear on the pepper as it roasts, that’s okay. Just remove the spots with a knife before assembling the sandwich.
This roulade, which by the way is just another word for a roll, is devilishly good.
There are countless variations of chicken roulades, in fact. They can be stuffed with basically anything you can imagine. Well, not anything maybe (chocolate chicken roulade might be a little too funky, I guess), but still there are many ingredients that just work perfectly in that lovely rolled up wonder.
Spinach, bacon, cheese, sun-dried tomatoes, shallots – these are just some of the ideas, and the list goes on.
What I love about chicken roulades is how cute they look. This is one of those dinners that will elicit a lot of oohs and wows.
And you know what?
They really are easy to make!
Here’s what we need.
1. First, preheat the oven to 400 °F (200 °C).
2. Place the chicken breast into a Ziploc bag (or between two sheets of plastic wrap).
3. Beat the chicken breast with a meat mallet until about 1/8 inch (3 mm) thin.
This is the ham I had on hand.
It’s beyond yummy!
4. Place two slices of ham lengthwise along middle of the breast.
5. Then place two thin slices of the cheese over the ham.
I use Edam cheese in this recipe. You can, of course, use any kind you like.
Blue cheese.
My true love.
6. Now divide the blue cheese into three equal parts and arrange one third crosswise at the near end of the breast.
We are starting to create the center of our roulade here.
These are red peppers.
I had some pickled ones in my fridge.
Yum!
7. If you are using fresh red pepper then place two thin slices over the blue cheese.
8. And two green pepper slices over the red ones.
9. Roll the chicken roulade from one end to form a cylinder, securing the seam with a couple of toothpicks.
10. Secure the ends as well.
We definitely want to keep those flavorful juices inside.
11. Repeat the process for each of the two remaining chicken breasts.
12. Brush a baking pan with some olive oil and place the roulades inside, the seam side down.
(Tip: You can sear the rolls in a hot oiled pan before putting them into the baking pan – about 2 minutes from each side. That will help keep the juice inside the roll while baking.)
13. In a small bowl, mix the olive oil with salt.
14. And brush the roulades with the oil mixture.
15. Place in the oven and bake (at 400 °F – 200 °C) for 30 minutes.
There will be a little juice in the pan when your remove the roulades from the oven.
Keep it please, it’s precious.
16. Remove the roulades from the pan and let them rest for 5 minutes before doing anything else.
17. Then remove the toothpicks and slice the roulades crosswise into 1/2 inch (1 1/2 cm) rounds.
Then sit down for awhile and feast your eyes on that cute structure you’ve just created.
When serving these cuties, pour a little of that precious and flavorful sauce from the pan over them. That will make them even more moist and delicious.
You can serve these roulades warm with toasts.
Or, to create a more satisfying dish, serve them with mashed potatoes.
And most importantly, ENJOY, dear friends!
(This recipe takes about 1 hour to prepare and makes 3 servings.)
Are you one of those people who, like me, had thought that cheesecake and chocolate are not possible together?
Well, then I have something to tell you.
Something very important.
Something enlightening!
Dear friends, cheesecake and chocolate ARE possible to exist together.
SO possible.
Beyond possible!
Finger-licking possible!
Let me show you…
These are our lovely ingredients.
1. First, place the first three ingredients in the bowl of your electric mixer…
2. …and beat them at medium-low speed until combined.
Then increase the speed to medium, and beat until well blended and crumbly.
3. Pat the mixture into a lightly greased 13 x 9-inch (33 x 22 cm) pan.
A good trick is to use the bottom part of a measuring cup or a glass to do that.
4. Preheat your oven to 350 °F (175 °C) and bake for 13-15 minutes or until lightly browned.
This is a lovely, delicious and easy substitute for crushed wafers that are often used in cheesecake recipes.
Cool, huh?
5. Now, let’s make the cheesecake filling.
Place the cream cheese and sugar in the bowl of your electric mixer and beat at medium speed until creamy.
6. Add the eggs, one at a time, beating at low speed just until blended after each addition.
7. Finally, add the sour cream, vanilla, and one cup of the chocolate chunks.
Beat just until blended.
Of course, you can use chocolate chips instead of the chunks.
8. Pour the cheesecake mixture over the baked crust.
9. And using a spoon or an offset spatula, even out the surface.
10. Bake at 350 °F (175 °C) for about 25 minutes or until set.
11. Remove from the oven and let cool completely on a wire rack.
12. Then melt the rest of your chocolate chunks.
Microwave oven will work just fine.
(Oh, and use microwave friendly dishes, please. The one in the picture hadn’t gone to the microwave oven. If it had, things would have gotten sparkly… I guess. Don’t ask me how I know. Please.)
13. Stir the melted chocolate until smooth. Then drizzle the chocolate over the cheesecake.
14. Cover and chill for at least 4 hours. Then cut into bars.
Also, I’ve found out that it’s fine to reheat the bars in the microwave oven for a little while before serving. That way the chocolate will melt slightly making the whole eating experience even more divine.
Enjoy, dear friends.
(This lovely recipe was adapted from here. The recipe makes about 14 3×1.5-inch (8 x 4 cm) bars. The recipe takes about 1 hour to prepare and about 4 hours to chill. And the whole thing takes about 10 minutes to eat. Funny but true.)
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Here’s what we need.
