Noah is starting preschool in less than a week. Seriously people, how did this happen? It seems like just yesterday he was my sweet little baby and now he’s four and uses words like ridiculous and spectacular. I’ve been looking forward to this all summer but now that it’s upon us I’m kind of freaking out. It will be nice to have some time to devote purely to Hannah and to just have one crazy child to handle but I’m going to miss his hilarious antics.
Like the fact that he now says por favor and gracias instead of please and thank you. Or his one man band routine (he was playing four instruments at once, that’s talent). Or the fact that as I type this he should be napping but instead he’s singing “Timber” at the top of his lungs. It’s hard to be mad at the kid. But seriously, go to sleep kid or you will be a pill later….
So with the school year upon us, I’ve been on the hunt for healthy and easy meals to throw together on busy nights. I received a ton of new cookbooks and magazines for my birthday so I went right to them to solve my problem. As soon as I saw these Chicken Roll-Ups I knew they would be a hit with most of us. And with two kids and a picky husband, that’s really all I can expect.
This recipe originally called for ricotta and roasted red peppers as the filling but I decided to alter it a bit to make a chicken cordon bleu-esque dinner that was still clean and healthy.
These Chicken Roll-Ups look fancy and complex but really they are simple and quick to get on the table. And as you all know Joel hasn’t exactly been thrilled with my recent clean eating adventures but he really loved this meal. I made it last week and he has already mentioned a few times that he would love to have it on the menu again soon. Major success people.
To keep it light but filling, I served this alongside some roasted cauliflower and grilled zucchini.
- 4 4-ounce chicken breasts,each cut crosswise into 2 thin pieces
- 1/2 cup ricotta
- 1 tsp. dried basil
- 8 thinly sliced low sodium and nitrate free ham
- Salt and pepper
- 2 Tbsp. white whole-wheat flour
- 2 Tbsp. olive oil
- Preheat oven to 400 degrees F. Line up chicken on a cutting board and lay a slice of ham on each. Combine the ricotta and basil then spread evenly over the ham. Roll up and secure each piece with a toothpick. Season with salt and pepper. Place flour in a shallow dish and dredge chicken through it, shaking off excess.
- Heat a large skillet over medium heat and add olive oil. Add chicken and cook for about 3 minutes per side (until browned). Transfer chicken to a baking sheet and bake until cooked through, about 10 minutes. Carefully remove toothpicks and slice into rounds.