The One With Chicken Rolled with Prosciutto and Provolone

SH and I sat down today and planned out what we are going to eat for dinner all week. This is a HUGE accomplishment for us. Lately we've either been going to the store - every day after work - or ordering out. Neither option was a very good one. Plus, many times we'd end up without lunches for work the following day. Since we're trying to save money this is one area we both know there is opportunity to cut back!

So here is what we came up with.

Sunday Night/Monday Lunch
Chicken rolled with prosciutto and provolone
Asparagus
Rice

Monday Night/Tuesday Lunch
Tacos/Taco Salad

Tuesday Night/Wednesday Lunch
BBQ Pork Loin (freeze leftovers)
Broccoli
French Fries

Wednesday Night/Thursday Lunch
Balsamic and Honey Glazed Chicken
Green Beans
Rice

Thursday Night/Friday Lunch
The Para Chef's Ziti (yes I know we just made this last week but it is sooooo good!) (freeze leftovers)
Salad
Garlic Bread

Then Friday night we're either going to go out, or come up with a plan B later :o)

Here was tonight's dinner. I got the chicken recipe from SH's Aunt Linda as part of the recipe Tatstebook from my wedding shower.

Take boneless chicken breast and pound it flat to 1/4" (I took two chicken breast halves, sliced them in half and then pounded them flat)

On top layer a thin slice of prosciutto, 1 or 2 thin slices of provolne cheese and then sprinkle with sage, fresh ground pepper and romano cheese. (SH is not a cheese lover so I left the provolone out of his).

Roll chicken and hold together with toothpicks (don't mind the gross chicken vein. Ew. I am glad I didn't see that earlier).

Roll in melted butter and then roll into breadcrumbs mixed with parmesan. Pre-heat oven to 400 - turn back to 350 when you put in the chicken.

Refrigerate for at least 1 hour. (Maybe somebody can tell me the purpose of this? It was getting late when I was cooking dinner so I kind of skipped this part - putting the meat in the freezer for 10 minutes and fridge for 5 - I also switched dishes from the regridgerating chicken to placing in oven chicken - the thing is I didn't think I could put a cold glass dish into a hot oven. Is that right or wrong?) and bake for 30-35 minutes.

Then I cut, peeled and washed asparagus, sprayed it with olive oil, added salt, pepper and two cloves of diced garlic. I rolled the tin foil up into a litte "bag" and placed asparagus in the oven along side the chicken.

In reality I would have preferred to cook brown rice with this meal, but I don't think SH would have eaten it and we had white rice on hand.