Thursday, October 15, 2009

Vote for Chicken Ka-Ching!

Well, I decided to enter a favorite recipe of mine into the French's Cook-off 2009. I've been waiting for an e-mail to say that my recipe had been accepted and somehow I overlooked it! However, they haven't approved my picture yet. So let me give you two reasons to

The great thing is that I don't think you have to register to vote! If you would be so kind and follow this link:
and press the 'VOTE NOW' button on the left, I would greatly appreciate it. I've included the recipe on this post, because the French's site didn't post my recipe in the same format it was written. Please enjoy!


3 tbsp FRENCH'S® Classic Yellow® Mustard

1.5 tbsp Agave Nectar (or honey)

1 tsp Paprika

1 tsp Onion Powder

1 lb (or 6 pieces) Boneless Skinless Chicken Breast Tenders

3 oz (3 slices) Ham Lunch Meat Slices (found in rectangular package)

1 cup Shredded Mozzarella Cheese

1 tsp Steak Seasoning (I use Kirkland Signature Brand)

- Preheat the oven to 375 degrees. Prepare a glass baking dish lined with tin foil.
- In a small bowl, mix together the mustard, agave, paprika & onion powder.
- Cut each slice of ham into four equal pieces (lengthwise). You should have twelve pieces of ham, when finished.
- Next, pound the chicken to 1/4 inch thickness. Slice each tender in half (lengthwise). You should have twelve pieces of chicken, when finished.
- Take one piece of chicken and spread approximately 1/2 tsp. of the mustard mixture across the entire piece. Then add a piece of ham on top of that, followed by approximately 1 TBSP. mozzarella cheese sprinkled on top of the ham from one end to the other.
- Proceed by rolling up the chicken, starting at the larger end. Place a toothpick in the end, to hold the roll together during baking. When rolling up the chicken, cheese will fall to the side. Use that cheese on top of the roll.
- Set the finished rolls into a prepared baking dish. Sprinkle with Steak Seasoning.
- Bake covered for 15-20 minutes. You will know the chicken is done, once it has turned white and the cheese has melted. Remove the cover and broil on high until the cheese bubbles.

**You can remove the toothpicks when finished baking. I usually leave them in, because it makes them easy to pick up and eat!**

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