Chicken. It's What's For Dinner

Mmmm....We've had chicken almost every day this last week, and I figured by the end of the week when I had already made the "usual" chicken meals, I'd try something new. I found a recipe in a magazine for stuffed chicken breast. I didn't have most of the ingredients they were calling for so I improvised. And so I gove you my version.

Niki's Stuffed Chicken Breasts

8 boneless, skinless chicken breasts

roccotta cheese

shredded mozzerella cheese

Grated Parmesean (topping)

1 cup Mayo

2 cups corn flakes cerial - crushed

garlic salt

2 cups spagetti sauce

1 lb spagetti

Preheat oven to 350 degree. Heat spagetti sauce in sauce pan. Prepare noodles as per package instructions. For chicken:

Smother a thin layer of mayo over chicken breasts then rub breasts in crushed corn flakes on both sides. Lay flat and spoon in a teaspoon of rocotta cheese, mozzerella cheese toward the bottom of the breast (long ways) and roll up from the same end. Use a toothpick to hold the breast rolled up. Sprinkle rolled breast with garlic salt. Place in baking pan - lighty greased with butter or Pam. Repeat with all breasts. Place in oven for about 45 minutes. Take out of oven. Immediately dribble heated spagetti sauce then sprinkle with mozzerella and parmesean cheese. Serve over a bed of spagetti.Voila!

 Dessert!

I just used a box of brownie mix and topped with chocolate chips, coconut and walnuts! (only 1/2 w/ cocnut 'cause only two of us like it)

Easy enough, right?

Don't forget to stop by my store and place an order by March 30th to recieve a free gift ($10.00 value)!

 I promise you'll love it!

Featured item:

Cottage Garden Bowl w/Ornate Iron Stand