Main Course Recipes

Sheet Pan Greek Lemon Chicken and Potatoes

It’s the first Friday in June. June 2nd, to be exact. And, apparently, today is national “leave work early” day. (True story. You can look it up.)  I’m never one to not honor a national holiday …  or, national day … or, a made up by social media “day”.  Soo … I’m leaving work early to spend the weekend with my family on the shores of Southwest Michigan. Coming for ya Bakken clan.

The above paragraph has little to do with this deliciously simple and flavorful recipe. I just felt the need to divulge … and pay tribute to our “national holiday”.

I love cooking meals on sheet pans. You will too after you follow this recipe.  Healthy, minimal prep/clean up, and the pretty presentation.  A beautiful food painting on a canvas … made of metal.

Greek lemon Chicken and Potatoes

Anyway … the point is … this is delicious!  I know it’s extremely cliché to call perfectly cooked meat “super tender” … but that’s what this chicken is. And nobody ever complained about eating anything that was super tender and perfectly cooked (and Greek). At least, nobody I know.  So, just put everything on the same tray, pop it in the oven, and enjoy deliciousness. What would be easier for us “leave work early” slackers?

Greek Lemon Chicken and Potatoes 2

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 2 lemons, juiced
  • 10 garlic cloves, minced
  • 1/2 red onion, cut into wedges
  • 2 tbsp dried oregano
  • 3/4 cup olive oil
  • 6 medium Yukon gold potatoes
  • salt and freshly cracked black pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place chicken skin side up on a large sheet pan. If you do not have a large sheet plan, split onto two smaller sheet pans.
  3. Combine half of the lemon juice (1 lemon), 1/4 cup of olive oil, 1 tbsp dried oregano, and half of the minced garlic (5 cloves) in a small bowl; pour over the chicken pieces. Toss chicken so sauce gets on both sides.
  4. Generously season the chicken with salt and pepper.
  5. Cut the potatoes into quarters (you can peel them or not). Place in a bowl.
  6. To the potatoes, add the remaining olive oil (1/2 cup), oregano (1 tbsp), lemon juice (1 lemon) and minced garlic (5 cloves). Season with salt and pepper and toss until well coated.
  7. Add the potatoes onto the sheet pan with the chicken, including all of the sauce.
  8. Nestle the onion wedges between the chicken and potatoes.
  9. Roast for about an hour and fifteen minutes or until the chicken is cooked through and the potatoes and onions are golden and crispy.
  10. I like to serve this dish with fresh lemon wedges straight off the sheet pan. Easy peasy! Just be sure to scrape up all of the browned bits from the bottom of the sheet pan as you serve – they are the best.
  11. Serve with homemade tzatziki and a fresh green salad.

*You can use less oil in this dish if you are watching calories. However, the oil is what helps with browning the chicken and potatoes.

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Main Course Recipes

Spicy Chicken Teriyaki Bowls

Bowls are, as the kids say these days, the new hotness.

I attended my youngest sister’s college graduation this past weekend. While joyfully celebrating, something very real was obvious: My parent’s generation still considers me young, while my sister’s generation certainly considers me the opposite. I was straddling the fence between “oh, you’re still young,” and, “is your old sister going to make it out?” Heck, the truth is I’ve been atop this figurative ‘age fence’ for a while now.

 

teriyakibowl7

teriyakibowl6

What does any of this have to do with spicy chicken teriyaki bowls, you ask?  Well, I was just attempting to justify the use of the term “new hotness” in that opening sentence.

So, lately I’ve been using my Sunday afternoons to prep meals for the upcoming week. I’ll fire up a few different proteins like chicken, shrimp, salmon and chicken sausages. I’ll cook up some grains (farro, quinoa, rice, couscous).  I’ll roast all the veggies in my crisper drawers. I’ll make a few sauces/condiments (tzatziki, hummus, pico de gallo, pickled onions), and I’ll prep any other veggies to be eaten raw (shred cabbage, clean lettuce, slice bell peppers). Each night that week I’ll whip up a different bowl combo.  A weeknight dinner in 10 minutes. Added bonus, one dish to be cleaned after a busy day. I’ll be sharing a few of my favorite combos soon.

What does all of that weekly prepping have to do with spicy saucy chicken teriyaki bowls, you ask? Well, it doesn’t take much to elevate the weekly prepped ingredients to the next level for a Saturday or Sunday night dinner … just like I did here. These delicious bowls are perfect for the kids, the parents, and those of us on the ‘age fence’ … and they’re comin’ in HOT!

 

teriyakibowl1

teriyakibowl8

teriyakibowl5

 

Ingredients:

For the chicken:

  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup low sodium soy sauce
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 4 garlic cloves, minced
  • 1 tbsp ginger root, grated
  • 1/2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 2 tbsp cornstarch
  • 2 tbsp olive oil

For the veggies:

  • 1 lb broccolini, stem ends trimmed
  • 5 baby bok choy, cut into quarters
  • 1/4 cup olive oil
  • 4 tsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 3 garlic cloves, minced
  • 2 tsp red pepper flakes (less if you don’t want it too spicy)
  • 1/4 tsp salt

For finishing:

  • 1 1/2 cups jasmince rice, cooked according to package instructions
  • finely sliced green onion
  • toasted sesame seeds

Directions:

In a mixing bowl, combine soy sauce, granulated sugar, light brown sugar, garlic, ginger, black pepper, and cayenne. Whisk until combined.  Place chicken in a separate bowl and pour over the sauce. Cover with plastic wrap and set aside.

Meanwhile, prep the veggies and pre-heat oven to 400 degrees F. In a small mixing bowl, combine olive oil, sesame oil, low sodium soy sauce, garlic, red pepper flakes and salt; mix well.  Place broccolini and baby bok choy on a large rimmed baking sheet and drizzle with sauce. Be sure to get the sauce into all the small crevices of the baby bok choy. Reserve veggies and place in the oven when you begin reducing the teriyaki sauce below. Don’t worry, I’ll remind you. (See below underlined text.)

In a small bowl, combine corn starch with 2 tbsp water.  Mix well and set aside.

Place 2 tbsp of olive oil in a large pan over medium high heat. Remove chicken pieces from marinade and add to skillet.  (I did this with tongs as to not add too much of the marinade to the pan).  Cook the chicken in two batches as to not overcrowd the pan. Reserve marinade. Cook until chicken is just cooked through, 6 to 8 minutes. Remove chicken from pan and set aside. (At this point add your veggies to the oven and cook for 15-20 minutes at 400 degrees F.)  Add reserved marinade to the pan you cooked the chicken in and bring to a boil over high heat, cook for 10 minutes stirring often. Add cornstarch mixture, reduce heat to a simmer, and stir continuously for an additional 5 minutes until sauce is thickened. (Be sure to keep your eye on the sauce. it can easily burn. Your sauce is done when it can coat the back of a wooden spoon.) Add the chicken back in the sauce, and cook 2-3 additional minutes to heat through.

Assemble bowls – Add a scoop of rice, a heap of teriyaki chicken, residual sauce, and veggies, and finish with green onion and sesame seeds.

Pasta Recipes, Salads

Greek Tortellini Pasta Salad with Chicken

Greek Tortellini Pasta Salad2

 

Some of the best memories are made in flip flops … while eating this dish.

Summer’s back.  Time to make Greek tortellini pasta salad.  Here’s my update on the classic Greek salad. I mixed it up by adding cheese tortellini, shredded chicken, and a couple other tid bits.  I’ve always got cheese tortellini on hand for simple weeknight suppers.  Always a crowd (or, just me) pleaser.

I toss the cheese tortellini with chicken breasts (use a rotisserie chicken as a huge time saver), cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas, kalamata olives, feta cheese, and parsley. On the side, I’ll put together a simple homemade Greek salad dressing.  Give it all a toss, and ,dinner is served.  Leftovers keep well in the refrigerator for a couple of days.  Lunch, a simple after workout snack, or even breakfast.  (Yes, I’ve been known to eat leftover pasta salad for breakfast before work. No shame!)

This also works wonderfully for picnics, potlucks, bbqs, or a weeknight meal.  Perfect for summer.  Bright and easy. Just like my favorite pair of flip flops.

Greek Tortellini Pasta Salad1Greek Tortellini Pasta Salad3

 

Ingredients:

  • 20 oz cheese tortellini
  • 1 lb boneless skinless chicken breasts (about 2 large breasts), or 1 rotisserie chicken
  • 1 1/2 cups cherry tomatoes, halved
  • 1 1/2 cups cucumber (about 1/2 of a hothouse cucumber), peeled, seeds removed and diced
  • 1/2 red onion, thinly sliced
  • 14 oz can artichoke hearts packed in water, drained and chopped
  • 14 oz can chickpeas, drained and rinsed
  • 1 cup kalamata olives, halved
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried oregano
  • 5 oz block feta cheese, crumbled (I prefer feta packed in brine)
  • 1/2 cup fresh parsley, chopped

Directions:

  1. Pre-heat oven to 350 degrees F.  Season chicken breasts with salt and freshly cracked black pepper.  Cook for 35 minutes or until internal temperature reaches 165 degrees F.  Set aside until cool enough to handle and cut into bite sized pieces.  Alternatively, dice 3 cups of rotisserie chicken.
  2. Bring a large pot of salted water to a boil.  Cook tortellini in boiling water for 5-7 minutes, or according to package directions.  Drain and rinse under cold water until cool.  Set aside and reserve.
  3. Combine cooled tortellini, shredded chicken, cherry tomatoes, cucumbers, red onion, artichoke hearts, chickpeas and kalamata olives in a large bowl.
  4. Make dressing by combining olive oil, red wine vinegar, garlic, salt, freshly cracked black pepper, and dried oregano.  Mix well.
  5. Toss salad with the dressing.  Start by adding half of the dressing and add more to suit your taste.
  6. Add feta cheese and fresh parsley.  Toss well and serve.

Note: Salad can be served right away but is best cooled in the refrigerator for a few hours.  Salad will keep well for 3 days in the refrigerator.

Greek Tortellini Pasta Salad4

Appetizers

Tequila Lime “Margarita” Chicken Wings and Southwest Ranch Dipping Sauce

Tequila Lime "Margarita" Chicken Wings and Southwestern Ranch Dipping Sauce

 

Wasted away again in Margarita-wing-ville …

Tequila Lime "Margarita" Chicken Wings and Southwestern Ranch Dipping Sauce

 

I know, a Jimmy Buffet reference. Gimmie a break, though.  It’s Sunday afternoon, I’ve got a bit of writers block going on, and I just made wings that literally taste like a top shelf margarita. (And I just got a manicure … see those pretty nails?)

Tequila Lime "Margarita" Chicken Wings and Southwestern Ranch Dipping Sauce

 

All excuses for literary creativity aside, these wings are really good and really unique.  The tequila and lime hit you right off the bat, while the heat from the jalapeno and chili powder slowly sneak in.  Dip ’em in the vibrant green sauce and you’ve got a meal any Jimmy Buffet fan would be more than happy to devour.  If you’re not a Jimmy Buffet fan, then just pretend you didn’t read the above and know that these wings are delicious.

Tequila Lime "Margarita" Chicken Wings and Southwestern Ranch Dipping SauceTequila Lime "Margarita" Chicken Wings and Southwestern Ranch Dipping Sauce

 

Chicken Wing Ingredients:

  • 1/2 cup tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1 tbsp chili powder
  • 1 small jalapeno pepper, seeds and ribs removed
  • 3 garlic cloves
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • A small handful fresh cilantro
  • 3 lbs chicken wings, split at the joint, tips removed

Southwestern Ranch Dipping Sauce Ingredients:

  • 8 oz sour cream
  • 1/2 avocado
  • 1 small jalapeno pepper, seeds and ribs removed
  • 1 garlic clove
  • 2-3 tbsp fresh cilantro
  • 1 1/2 tbsp lime juice
  • 2-3 tbsp Ranch dressing mix
  • A pinch of salt

Directions:

First, make the chicken marinade.  Combine tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic cloves, salt, pepper, and cilantro in a blender or food processor.  Blend until all ingredients have been chopped, 2 minutes.  In a large bowl combine the chicken wings and the marinade.  Refrigerate for at least 2-3 hours and if possible, overnight.

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with foil.  Place baking rack on top of foil.  Place wings on rack.

Transfer the marinade to a sauce pan.  Bring marinade to a vigorous boil over high heat for 2 minutes, then reduce heat to medium-low and cook for 20 minutes until sauce has thickened.

Bake chicken for 45-50 minutes, turning chicken and basting with reduced marinade multiple times throughout. Broil or throw on the grill for the last 5 minutes of cooking to crisp up the skin.

While wings are baking, combine dip ingredients in a food processor and blend until smooth and creamy.  If you double the recipe, no need to double the sauce.  There will be plenty leftover.

Sprinkle wings with freshly chopped cilantro to serve. Add a side of dipping sauce and plenty of napkins.

Serving: 6 (Serving size: 4-5)

Note:  Cooking alcohol in a pan over medium heat or when in the oven will reduce most of the alcohol through evaporation, but not all.  Do be aware, if you are serving children.

Thank you Casa Noble for sponsoring this post.

Tequila Lime "Margarita" Chicken Wings and Southwestern Ranch Dipping Sauce

Main Course Recipes

Sticky Bourbon Chicken and Broccoli

Sticky Bourbon Chicken and Broccoli

 

Take-out-fake-out!

Unlike my last post, I can’t claim to have coined the above phrase.  I can claim a wonderful recipe worthy of staying home in your cozies, and far better than your local take out.  I can also claim a sauce that you’ll quickly become addicted to.  Let’s roll.

Sticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and Broccoli

 

This bourbon chicken and broccoli is served over hot steaming basmati rice and topped with sliced green onions. Putting this dish over the top is the sticky, tangy, syrupy bourbon sauce.  I don’t want to use an exhausted cliche TV food host phrase, saying  ‘you could put this sauce on my shoe and I would eat it!’ … but I would.  This meal does require a little pre planning, the longer you can marinate the chicken the tastier it will be.

C’mon.  Place an order to your own kitchen to stay in.  Always worth it.

Sticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and Broccoli

 

Ingredients:

  • 2 lbs. boneless skinless chicken thighs, fat trimmed and cut into 1 inch pieces
  • 1/2 cup low sodium soy sauce
  • 1/4 cup oil
  • 1/4 cup white vinegar
  • 1/4 cup bourbon, I used Four Roses Bourbon
  • 1/4 cup brown sugar
  • 1 tbsp fresh ginger, sliced into 3 coins
  • 4 cloves crushed garlic
  • 4-5 green onions, cut into thirds or sliced
  • 1 tbsp cornstarch mixed with 1 tbsp water (this is called a slurry)
  • 4 cups broccoli florets
  • 1 cup uncooked basmati rice

Directions:

  1. Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a baking dish (casserole dish with high sides). Whisk until combined.  Add chicken, ginger, garlic, and 3 green onions that have been cut into thirds.  Cover and marinate for at least 2 hours and up to overnight in the refrigerator.
  2. Remove the chicken from refrigerator and let come to room temp when preheating the oven. Preheat oven to 350 degrees F.  Uncover the chicken and bake directly in the marinade for 40 minutes, rotating the chicken half way through to ensure pieces are baking in the sauce on both sides.
  3. Remove chicken from oven.  Discard the ginger and garlic.  Strain the liquids into a small saucepan.
  4. Heat saucepan over medium heat until a slow boil is reached.  Slowly add slurry to saucepan and whisk until incorporated.  Cook over low heat for 10 minutes, stirring frequently until reduced and thickened.
  5. Meanwhile, steam broccoli and cook rice according to package directions.
  6. Return chicken to the oven and broil on low for 5-8 minutes to caramelize, rotating pieces half way through.  You can do this right in the same casserole dish.  Watch closely, as all broilers cook at different heat.  Do not burn your chicken!
  7. Remove chicken from oven, toss with steamed broccoli and half of the reduced sauce.  Add additional sauce to your preference.
  8. Serve over white rice and top with sliced green onion.

Servings: 6

Note:  Cooking alcohol in a pan over medium heat or when in the oven will reduce most of the alcohol through evaporation, but not all.  Do be aware, if you are serving children.

Recipe adapted from Pinch of Yum

Thank you Four Roses Bourbon for sponsoring this post.

Crock Pot Recipes, Main Course Recipes

Crock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

Crock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

 

This dish accomplishes three ever-important objectives. 1) Delicious taste. 2) The kitchen is filled with a wonderfully unique and enticing aroma. 3) Easy to make.  Three objectives met. One adjective needed.

Magical.

Indian food is all about the spices. While there are numerous spices to choose from, I brought this particular taste of India home by focusing on these basics. Sweet cinnamon, smoky cumin, spicy cayenne, lemony coriander, and warm garam masala.

Crock Pot Chicken Tikka Masala and Cilantro Yogurt SauceCrock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

 

This is far from an intimidating spice list.  In fact, I bet you have most in your spice cabinet. But even if you don’t, all of these spices are easily accessible and affordable. Garam masala was the only new spice I had to purchase to complete this dish.  Garam masala is a Northern Indian style spice blend.  The composition of garam masala differs according to regional and personal taste.  The specific blend I used is a tripart mixture of cardamom, coriander and black pepper.  Well worth the investment.

I like to serve this dish over fluffy white rice. As an accompaniment, a heaping scoop of cilantro yogurt sauce and a plate of warm naan.  Don’t skip the sauce, it brings a cooling balance to the dish.

We know you’ll be back for seconds. We know I’m about to steal an old, corporately-leprechaun cereal slogan.  You and I both know this dish is… magically delicious.  (I couldn’t resist.)

Crock Pot Chicken Tikka Masala and Cilantro Yogurt SauceCrock Pot Chicken Tikka Masala and Cilantro Yogurt SauceCrock Pot Chicken Tikka Masala and Cilantro Yogurt Sauce

 

Ingredients:

  • 4 lbs chicken breasts, approximately 8 large chicken breasts
  • 1 small onion, finely chopped
  • 5 garlic cloves, minced
  • 2 tbsp fresh ginger root, grated
  • 1 26oz container strained tomatoes, I prefer Pomi
  • 2 tbsp olive oil
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • 1/2 tbsp sweet paprika
  • 3 tsp kosher salt
  • 2 tsp ground coriander
  • 2 tsp cayenne pepper
  • 3/4 tsp ground cinnamon
  • 2 tbsp lemon juice
  • freshly cracked black pepper, to taste
  • 2 bay leaves
  • 1 cup half and half
  • 1/2 tbsp cornstarch
  • Fresh cilantro, chopped, for serving
  • Long grain white rice, prepared according to package direction, for serving
  • Naan bread, Firestone and Whole Foods Market make a great garlic variety, for serving
  • Cilantro Yogurt Sauce
    • 1 1/2 cups plain yogurt
    • 1/4 white onion, very finely chopped
    • 1/4 cup fresh cilantro, finely chopped
    • 6 fresh mint leaves, finely chopped
    • 2 tbsp lemon juice
    • 1 garlic clove, mashed into a paste
    • Salt and freshly cracked black pepper, to taste

Directions:

  1. Cut chicken breast into 1 inch pieces and reserve.
  2. In the bowl of your slow cooker, combine onion, garlic, ginger, strained tomatoes, olive oil, garam masala, cumin, sweet paprika, salt, coriander, cayenne pepper, cinnamon, lemon juice, and black pepper.  Stir to combine.
  3. Add chicken breast. Stir to combine, and nestle bay leaves into the sauce.
  4. Cook on low for 5 1/2 hours.
  5. Meanwhile, prepare yogurt sauce by combining all of the ingredients into a small bowl.  You can do this several hours before serving to allow flavors to meld together.  Refrigerate until ready to use.
  6. Whisk together half and half and cornstarch in a small bowl, and add to the slow cooker.  Stir well and cook with the lid off for an additional 30 minutes. Remove bay leaves and discard.  Total cook time is 6 hours.
  7. Note: If you haven’t already done so, prepare rice.  Most long grain rice takes approximately 30 minutes to cook.
  8. Serve chicken with freshly chopped cilantro, white rice, naan, and cilantro yogurt sauce.

Servings: 10

Serving Size: 1 cup chicken and sauce, plus rice, naan and cilantro yogurt sauce

Note: You could easily make this dish on the stove-top.  Follow the directions as is, and cook on the stove-top for 2 hours over medium-low heat.  If the mixture starts to boil vigorously, reduce the heat to low and simmer for the remainder of time.  After 2 hours, add the cornstarch mix, and continue the recipe as noted.

 

 

Main Course Recipes

Spinach and Cheesy Chicken Roll-Ups

Spinach and Cheesey Chicken Roll-Ups

 

Admit it.  Unless it’s fried, chicken is pretty boring.  Or as I like to say, BOOORING.

I can’t help myself from going off on a little Emily side tangent here: Using the proper pronunciation of the word ‘BOOORING’ is always key. Make sure your voice is low, and then say those two words.  BOW, (with an up voice inflection)  then RING (with a downward voice inflection).  Got it?  Good.

Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups

 

Now that I’ve taught you the properly cool way of saying BORING, know that this chicken dish will never be described as such.  It’s far too exciting, interesting, and tasty.  Chicken cutlets stuffed with a combination of spinach, feta, ricotta, parmesan, herbs, onion and garlic, then breaded and baked until golden brown.  Wonderful for a Tuesday night, or for a dinner party.  Serve along side a large salad or on a bed of couscous.  Chicken is one of my standby ingredients.  This is a great way to utilize a standby in a creative (did I mention healthy?) way.

Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups Spinach and Cheesey Chicken Roll-Ups

 

Forget the old baked, BOOORING chicken breasts (you better have said it properly there). Give these FUN roll-ups a try!

Ingredients:

  • Cooking spray
  • 2 tsp olive oil
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz package frozen chopped spinach, thawed and juice squeezed out
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/2 tsp salt, plus more for seasoning chicken
  • Freshly cracked black pepper
  • 6 chicken breast cutlets (or 3 chicken breasts cut in half horizontally and pounded thin)
  • 2 eggs
  • 1 tbsp water
  • 1 cup seasoned breadcrumbs

Directions:

  1. Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Heat the olive oil in a  saute pan over medium heat.   Add onions and garlic and cook about 3 minute until onions become translucent.  Add spinach, parsley, dill, 1/4 tsp kosher salt, freshly cracked black pepper, and cook until heated through.  Remove from heat and allow to cool.  Once cooled, mix in the feta, ricotta and parmesan cheese.
  3. Season chicken cutlets lightly with salt and freshly cracked black pepper to taste.
  4. Place about 1/3 cup of spinach mixture in the center of the chicken and roll tightly.  Lay the chicken seam side down on a piece of parchment paper.  Repeat with the remaining chicken.
  5. Whisk the eggs and water together in a small bowl with a pinch of salt.
  6. Place the breadcrumbs in another bowl.
  7. Dip the chicken rolls into the egg wash, then into the breadcrumbs and place seam side down on the prepared baking sheet.
  8.  Lightly spray the top of the chicken with cooking spray.  Bake 25-28 minutes or until cooked through.

Servings: 4-6 (Serving size: 1-2 stuffed chicken breast)

Note: 1 chicken roll-up satisfies me, but my guys eat 2.