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pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes

Bake: 30 minutes • Serves: 4

            Nonstick cooking spray

½         cup all-purpose flour

1          tablespoon dried Italian seasoning

2          large eggs

¾         cup panko breadcrumbs

¼         cup grated Parmesan cheese

4          boneless, skinless chicken breasts (about 1½ pounds)

½         teaspoon salt

¼         teaspoon ground black pepper

28        slices pepperoni

1          cup shredded Italian cheese blend

1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish

1          jar (23 to 24 ounces) favorite pasta sauce

1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.

2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.

3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.

4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.

5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Chef Tip

Serve over cooked angel hair pasta.

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  • Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •            Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

pepperoni chicken rolls

Pepperoni Chicken Rolls

pepperoni chicken rolls

You are going to love these Pepperoni Chicken Rolls! This unique take on a classic dish will satisfy all of your cravings.

You can watch the video recipe here, and view the weekly ad here.

Prep: 25 minutes • Bake: 30 minutes • Serves: 4

Ingredients

  •             Nonstick cooking spray
  • ½         cup all-purpose flour
  • 1          tablespoon dried Italian seasoning
  • 2          large eggs
  • ¾         cup panko breadcrumbs
  • ¼         cup grated Parmesan cheese
  • 4          boneless, skinless chicken breasts (about 1½ pounds)
  • ½         teaspoon salt
  • ¼         teaspoon ground black pepper
  • 28        slices pepperoni
  • 1          cup shredded Italian cheese blend
  • 1          tablespoon chopped fresh Italian flat-leaf parsley plus additional for garnish
  • 1          jar (23 to 24 ounces) favorite pasta sauce

Recipe

  1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
  2. In shallow dish, whisk flour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
  3. Place chicken breasts between plastic wrap on cutting board. With flat end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and filling, tucking in sides as needed.
  4. Dip chicken rolls in flour mixture, then in eggs to coat, allowing excess to drip off, then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes.
  5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.

Chef Tip

Serve over cooked angel hair pasta.

Nutrition

Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing • Grill: 10 minutes • Serves: 4

Ingredients

  • 4          boneless New York strip steaks (about 6 ounces each)
  • 1          tablespoon crushed garlic
  • ½         cup red wine
  • 2½       tablespoons olive oil
  • 1          tablespoon chopped fresh flat-leaf parsley
  • ½         teaspoon salt
  • ¾         teaspoon ground black pepper
  • 1          medium shallot, finely chopped
  • 3          medium vine-ripened tomatoes, diced
  • 1/3       cup drained and quartered kalamata olives
  • 1          tablespoon drained capers
  • 1          tablespoon red wine vinegar
  • ½         cup crumbled feta cheese

Recipe

  1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.
  2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.
  3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.
  4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Nutrition

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein