Aren’t these pretty?
I was asked last week if I write recipes? I sort of laughed and said, “Well, if you can call it that.”
Then I went on to explain that while I used to love to patchke (putter about) in the kitchen, over the last few years, I’ve come down on the side of “easy” rather than “elegant” when it comes to cooking.
So, if and when I share a recipe on Kosher on a Budget, you know that it is going to be easy and straight-forward, with guaranteed family-friendly results. If the food happens to look good for guests, that’s just a bonus.
Imagine my delight when I turned out these easy (but still really impressive-looking, if I say-so myself!) chicken rolls for Shabbat lunch.
It was all cleaning-out-the-kitchen-for-Pesach motivated. I had a package of non-KLP corned beef in the fridge that I wanted to use up, as well as a bag of Panko bread crumbs and half a bottle of store-bought Italian dressing.
And voila! Here’s what I did – but remember, I’m not a professional recipe creator, so feel free to adjust and tinker as you see fit with this recipe
Easy but Elegant Chicken Rolls for Shabbat
Inspired by Joy of Kosher’s Jamie Geller. Serves 12 with left-overs.
- 1 package of boneless skinless chicken breasts from Costco
- 1/2 bottle of Wishbone Italian dressing
- Roughly 2 cups of Panko bread crumbs (give or take)
- 1 package of corned beef (or Pastrami) from Costco
- Paprika, Italian parsley flakes, and salt & pepper to taste
Butterfly and pound flat the chicken breasts. Or you can skip this step and buy them from the butcher already prepared. (Luckily my husband is a good sport and did this step for me!)
Pour half a bottle of salad dressing over the chicken breasts – to act as the binding agent.
Mix Panko crumbs with paprika, parsley and salt & pepper to create a “seasoned” Italian bread crumb. I used roughly 1 tsp of papika and 2 tsps of parsley to 1 cup of bread crumbs. Precision is not required here.
Pour the crumbs out onto a plate or wide mouthed bowl. Lay one chicken breast in the crumbs, then layer a slice (or a few slices) of corned beef on the chicken breasts. Roll tightly and place seam-side down on a baking sheet.
(I sprayed my sheet with Canola oil spray.)
Repeat with remaining breasts. Don’t over-pack your baking sheet, so that they breadcrumbs will crisp up. Cook at 350 until done through – this took about 25 minutes for me, I think.
Note about reheating for Shabbat: When these came out of the oven, they were nice and crispy. When I reheated them for Shabbat, they were… typically… not crispy. If anyone knows a trick for keeping crispy food crispy on the plata/blech, let us know.
If you try these, I’d love to know. I promise: These really are easy. In fact, they took no more time than oven-baked schnitzel. (Especially if your husband will be equally awesome and butterfly your chicken breasts for you.)
You could even make a whole EASY KOAB meal that uses up your chametz, by pairing this with my Easy Baked Orzo and my Easy Roasted Brussels Sprouts (they aren’t chametz – they’re just good and go with anything, in my family’s opinion).