Chicken Roll-Up Dinner
4 Large Boneless Skinless Chicken Breasts, pounded to an even thinness
1 1/2 Cups Mashed Potatoes (I used instant, but this would be a great way to use leftovers)
3 Cups Steamed Broccoli, finely chopped
1/2 Cup Shredded Cheddar Cheese (I used reduced fat. See? Healthy!)
1/2 Cup All Purpose Flour
1/4 tsp Salt
1/4 tsp Pepper
1 Egg, beaten
1 1/2 Cups Panko (found in the Asian and/or baking aisle)
1 1/2 Tbs Ranch Dressing Seasoning Mix (found in the dressing aisle)
10 oz can Cream of Chicken Soup
1 Cup Milk
Preheat oven to 350 degrees F.
Mix flour, salt and pepper in a shallow bowl, place beaten egg in a second shallow bowl and mix panko and ranch seasoning into a third shallow bowl. My bowls are absolutely not shallow so I had to use plates for the dry ingredients.
Pound chicken breasts relatively thin and spread a thin layer of mashed potatoes over each, then a layer of broccoli, followed by a layer of cheddar cheese.
Carefully roll each chicken breast, securing ends with a toothpick.
Coat rolled chicken in flour, then egg, then panko mix and place on a baking sheet that's been sprayed with cooking spray or is lined with silpat. You're going to have some spillage. I just threw the spillage back into the ends of one of the rolled chicken (making sure it was coated in panko of course).
Bake for 30 - 35 minutes or until chicken is cooked through (try to actually push start on the timer, unlike I did...). Let rest for 10 minutes before eating.
In the meantime, heat cream of chicken soup, milk and about 1 Cup of broccoli in a small saucepan until warm. Spoon the sauce over chicken rolls and serve!
Woops! I forgot to take a pic with the sauce, but you get the *picture*.