I am going to Texas tomorrow! It is sweet cousin Melissa's 30th birthday celebration and I am going alone. J has to work, so I will be representing for our family. I love his family and I am excited to see everybody. Plus as an added bonus, I get to stay with my bestie, Katie Wharry tomorrow! I haven't seen her since her wedding. It will be a fun weekend.
This recipe came from Julia's Healthy Italian Cooking Blog and it is my new favorite chicken dish. It kind of reminds me of Cordon Bleu, but better! I made it on my last menu and again tonight. The onions turn sweet and the cheese, salami and chicken are a perfect mix, you must try it soon!
6 Chicken Tenders
1/2 red onion
original recipe calls for cacciocavallo cheese, but I couldn't find it so I used some Manchego cheese I had left over, or you sould use mozzerella
1/2 cup bread crumbs
1/2 cup olive oil
juice of 1 lemon
1/4 tsp oregano
salt and pepper
If salami doesn't come pre-sliced, try to slice as thin as possible (I didn't do a very good job at that). Slice red onion and cut cheese into sticks. You only need one slice of cheese and one slice of salami per chicken tender.
Stir together olive oil and lemon juice.
Season bread crumbs with oregano, salt and pepper.
Dip chicken tender in oil mixture, then dredge in bread crumbs.
Lay out on a cutting board and layer with salami, cheese and onion.
Roll and place seam side down in a baking dish.
Bake on 400 for 30 mins or until done.
I served this with corn and scalloped hasselback potatoes. I will post a recipe for these potatoes sometime soon, they were delish!