It’s Sunday afternoon, and you still have plenty of time to pull off another awesome SUNDAY BEST Dinner! Here’s my recipe for Mushroom Stuffed Chicken Rolls with a Side of Tahini Squash. Busy shopping weekends require an easy chicken dish that comes with a special side; in this case, it’s squash made with tahini sauce! This chicken dish works as a guideline to help you create your own favorite dish; you can literally put anything you like in these sumptuous chicken rolls. ROLL WITH IT BABY!
If you want to customize your dinners, so that your family wants even more, my book is full of ways to do that. There are plenty of recipes in SUNDAY BEST DISHES that allow home cooks to easily create other great chicken dishes during this busy holiday season…which ain’t over until somebody sings in Times Square. Order your copy with my autograph before the year is done. Love ya all!
This recipe photo of your next great December dinner, are how my chicken rolls look right before they go in the oven:
Mushroom Stuffed Chicken Rolls
with a side of Tahini Squash
MAKES 4 SERVINGS
Chicken
4 large boneless, skinless chicken breasts
2 tablespoons butter
½ pound fresh assorted wild mushrooms, sliced, about 2 cups
2 tablespoons chopped fresh basil, preferably purple basil
½ teaspoon Herbs de Provence
1 teaspoon kosher salt
½ teaspoon coarse black pepper
3 tablespoons olive oil
1 cup Panko bread crumbs
4 (1-ounce slices) Provolone cheese
Place the chicken breasts between 2 sheets of parchment paper. Use a meat mallet to gently pound to ¼-inch thickness.
Melt the butter in a non-stick skillet over medium high heat. Add the mushrooms and cook until golden, about 5 minutes. Stir in the basil and herbs de Provence. Season with salt and pepper. Cool to room temperature.
Preheat oven to 350°. Brush both sides of the chicken breasts with olive oil. Season with salt and pepper. Place the bread crumbs into a shallow bowl. Dredge the chicken breasts in the bread crumbs. Pressing the crumbs into the chicken. Lay each onto your work surface. Place a slice of cheese in the center of each breast. Top with mushrooms. Carefully roll up the chicken breasts around the filling. Place, seam side down into a baking dish, coated with vegetable oil spray. Bake the chicken until the tops are just golden, about 30 to 40 minutes.
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Squash
1 medium acorn squash, seeded, cut into 3-inch pieces
2 tablespoons olive oil, divided
1 tablespoon tahini paste
2 tablespoons sesame oil
1 tablespoon Ponzu sauce
4 to 5 green onions, cut diagonally, thinly sliced, about ½ cup
¼ teaspoon crushed red pepper flakes
Preheat oven to 400°. Place the squash pieces onto a baking dish. Drizzle with olive oil and season with salt and pepper. Roast until the squash is just tender, about 15 to 20 minutes. Remove the pan from the oven.
Whisk together sesame oil, tahini paste and ponzu sauce. Stir in green onions and crushed red pepper. Pour the sauce over the squash and place the pan back into the oven. Cook until the squash is very tender, about 5 minutes more. Serve alongside your stuffed chicken rolls and enjoy!
