Yipee it’s Thursday, which means tomorrow is Friday! I am so excited for Saturday which is the National Food Bloggers Bake Sale . I’ll be joining a group of other great LA bloggers who will be donating baked goods to raise money for Share Our Strength, hunger-based charity. Really looking forward to helping out, I’ll be sure to take lots of pictures of our day and share them next week!!
Now onto some dinner….can I just say YUM? Think dinner all rolled into one cute little chicken breast! I’m talking mashed potatoes, broccoli and cheese rolled up in crispy crusted chicken. Love this recipe 🙂
This idea all started when I had a massive amount of left over mashed potatoes in the fridge. I thought, why not roll some fabulous dinner favorites into chicken? It sounded a bit crazy at first, but as I was putting it all together, I just knew it would be a hit. I would definitely recommend making the mashed potatoes in advance. Once the potatoes are done, this is a quick dinner to prepare…..and fun too!
Hope you enjoy 🙂
4 large boneless skinless chicken breasts, pounded to an even thinness
1 1/2 Cups prepared mashed potatoes, on the thick side, helps if they are chilled. Click HERE for my recipe
2 Cups steamed broccoli, chopped into very small pieces, almost minced
1/2 Cup shredded cheddar cheese
1/2 Cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1 1/2 Cups panko bread crumbs
1 1/2 Tablespoons Ranch Dressing Seasoning Mix
10 oz can cream of chicken soup
1 Cup milk
1 Cup steamed broccoli, finely chopped
1. Preheat oven to 350 degrees F. Place pounded chicken breasts onto a large baking sheet. Spread a thin layer of mashed potatoes over each chicken breast then layer with broccoli and cheddar cheese. Carefully roll each chicken breast up securing ends with a toothpick. Place flour, salt and pepper into a shallow bowl. Place beaten egg in a second bowl and the panko and ranch mix into a 3rd shallow bowl. Dip/roll rolled chicken carefully into flour then egg, then panko mix (this will get a bit messy, don’t worry, it turns out great anyway!!) Place chicken rolls back onto a baking sheet that’s been sprayed with cooking spray or is lined with silpat. Bake for 30-35 minutes or until chicken is cooked through (juices are clear, not pink). Let rest for 10 minutes.
2. Heat cream of chicken soup, milk and chopped broccoli in a small saucepan until warmed. Pour spoonfuls of sauce over each chicken roll and serve.
I couldn’t help but share some of my favorite shots of the boys and their new bubble sets. I think I could look at these all day 🙂
This was probably the most fun I’ve had taking pictures, ever!
Have a great rest of your week and weekend!! See you soon 🙂