Well, it has been quite a while since I added to this page. What with all the things going on at work and my life I just don't have that much time for my hobby any more. However I still do cook. It has come down to every Monday night now and the dinners are getting better. My wife is trying to go on a diet so I had to change direction a little so this next is not too high in the fat catagory.
2 Boneless Skinless Chicken Breasts pounded flat
1/4 Cup Lemon Flavored Balsamic Vinegar
1 tsp Roasted Garlic
2 Tbsp Honey
2 tsp Ground Pepper
1 Cup Crimini Mushrooms chopped
2 tsp Pimentos drained
1 Tbsp Minced Garlic
1/4 Cup Extra Virgin Olive Oil
1 Tbsp Capers
4 1/2x3" Strips of Jarelsberg Cheese
2 Strips Bacon cooked not crispy
1/2 Cup Seasoned Bread Crumbs
1 pkg Knoors Sun Dried Tomato Basil Pesto Sauce
Combine chicken, Balsamic Vinegar, Roasted Garlic, Honey and ground pepper in a plastic bag and marinate for about an hour.
Combine Pimentos, garlic, olive oil in a small bowl and set aside.
Lie chicken flat and place 2 tsp mushrooms toward near end. Add cheese on top of mushrooms and 2 strips bacon and pour 1/2 of the pimento sauce over the top. Roll chicken to make a roulade. Place in ungreased baking dish. Sprinkle with bread crumbs and top with half the capers. Repeat with other chicken breast. Bake in 375 degree oven for 20 minutes. Remove from oven and pour sauce lightly over the top. A little goes a long way and will spread out. Bake for another 20 minutes. To serve sprinkle with a shaved Jarelsberg cheese and cut in round slices at a bias.
