6 chicken breasts --fillet and pound with a meat mallet to flatten them
Monterey Jack cheese-- 12 1/4 inch thick slices about an inch wide
Black Forest ham--12 slices thin like sandwich meat
Sweet baby ray's BBQ sauce (or what ever sauce you like)--about 1-cup
After you fillet the chicken pound it with a meat mallet to flatten (this makes it easier to roll), place a slice of ham and a piece of cheese on the chicken and roll up. Poke a toothpick through the chicken to hold it together. Place the rolls into a 9x13 pan and pour the BBQ sauce over the chicken. Cover with foil and bake for 40 minutes on 350.
Makes 12 rolls
Sunday, September 12, 2010
Sunday, September 5, 2010
Pizza Factory Bread Twists
Recipe from a friend of mine for yummy breadsticks!
Dough:
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
3 1/2 – 4 cups flour
Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
Notes:
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor
Dough:
1 1/2 cups hot water
1 Tbsp sugar
1/2 tsp salt
1 Tbsp SAF instant yeast
3 1/2 – 4 cups flour
Glaze:
2-3 Tbsp melted butter
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill weed
1/8 tsp Italian seasoning
Combine water, sugar, salt, yeast, and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter, break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. Repeat till all dough is used. Let twists rise till doubled, about 30 minutes. While they are baking, combine the glaze ingredients so the flavors will blend. Bake twists at 375 for about 12-15 minutes or till golden brown. Remove from oven and brush with the butter glaze. Try not to drool.
Notes:
-You could add some canned parmesan cheese to the glaze if you want. All I had was the fresh stuff and I knew that wouldn’t work as well.
-If you don’t have skewers and are just twisting your dough ropes together, they will need to bake longer because they will be fatter.
-As with all bread recipes, if you don’t have the instant yeast, you must first dissolve your yeast in the warm water, and let the dough rise once before you form your twists.
-I tried brushing the glaze on a few of the twists before baking them, and trust me, it is not as good. Brushing them after really made a difference in the great flavor
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