Italian Chicken Roll-Ups

8 boneless, skinless chicken breast halves (2 lbs)
8 thin slices deli ham
4 slices provolone cheese, halved
2/3 C. seasoned bread crumbs
1/2 C. grated Roman or Parmesan cheese
1/4 C. fresh minced parsley
1/2 C. milk

Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl, Dip chicken rolls in milk, then roll in crumb mixture.

Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake uncovered, at 425º for 25 minutes or until juices run clear. Remove toothpicks.

Serves 8

Chicken Wellington

1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbs. butter
1 lg. onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbs. chopped parsley
1 8 oz. pkg. cream cheese
2 Tbs. Dijon mustard

Thaw pastry 20 minutes.

Sprinkle chicken with seasonings.

In medium skillet, brown chicken in 3 Tbs. butter. Set aside.

Add remaining butter to skillet. Add onions and mushrooms. Saute' until tender & liquids have evaporated. Stir in parsley.

On lightly floured surface, roll each sheet to 14" square. Cut into 4 7" squares.

Preheat oven to 375°

In small bowl combine softened cream cheese with mustard. Spread over cutlets. Spread each square with 2-Tbs. mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Brush tops with egg wash.

Bake about 20 minutes or until puffed & golden brown.

Chicken Breast Amaretto

1/4 cup sweet butter
1/3 cup chopped onions
1/3 cup chopped celery
4 cups of Italian flavor stuffing mix
1 can water chestnuts
2 tsp. poultry seasoning
1 can chicken broth
1/2 cup Amaretto liquor
4 chicken breasts, boneless

Glaze:
1-1/2 cups light brown sugar
1/2 cup honey
1/2 cup orange juice
1/3 cup amaretto liquor

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture, heat oven at 350º. Baste from time to time with glaze sauce.

Bake for one hour or until chicken breasts are tender

Glaze sauce: combine and heat ingredients slowly in small saucepan.

Cider Roasted Chicken

4 tablespoons unsalted butter, softened (divided)
1 tablespoon oil
2 leeks, cleaned, whites coarse chopped
2 medium carrots, sliced 1/2" thick
1 granny smith apple, unpeeled, cut 1/2" -- dice and steam
1 whole granny smith apple, unpeeled
4 1/2 pounds roasting chicken
1/2 tablespoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried sage leaves, crumbled
2 cups chicken broth
1 1/4 cups cider

Preheat oven to 375ºF. Heat 1 tbl. butter and oil in large heavy flameproof roasting pan over medium high heat. When hot, add leeks and carrots and saute, stirring constantly, until just softened, about 5 minutes. Add diced apple and cook, stirring, for 1 minute more, then remove from heat. Remove giblets and neck from cavity of chicken; discard. Rinse chicken well and pat dry. Combine 1/2 tsp. salt, 1/4 tsp. pepper and dried sage; rub mixture in cavity.

Place whole apple inside cavity. Rub chicken with 1 tbl. softened butter. Set chicken on top of vegetable mixture in roasting pan. Combine broth and cider in bowl and pour 1/3 cup over chicken. Roast chicken for 1 3/4 to 2 hours, basting every 30 minutes with 1/3 cup cider mixture and brush with 1/2 tbl. of softened butter. Chicken is done when juices run clear when flesh is pierced with a knife and when thermometer inserted in thigh registers 175ºF to 180?F. When done, remove chicken to warm serving platter and cover loosely with foil.

Place roasting pan with veggies and juices over medium heat. Add remaining cider mixture. Whisk well to scrape any brown particles in pan into liquid. Remove pan from heat and strain out vegetables. Return liquid to pan, then puree veggies in food processor or blender, and return to pan. Continue to cook sauce, stirring constantly, until it reduces slightly, 3-4 minutes. Swirl in any remaining softened butter. Taste and season with salt and pepper as needed. To serve, cut chicken into serving pieces and arrange on serving plate. Top with sauce.

Serves 6.