I had one chicken breast left from the package after making the Indian-inspired chicken dish, last night. It would have been big enough for two people sliced and added to some rice, pasta, or soup, but I wanted a real blue-plate sort of meal tonight; meat, potatoes, vegetables. So, I got out the old meat mallet and took after that lonely thing until it was almost the size of a standard dinner plate. I seasoned one side with my standby Cavendar’s Greek Seasoning (salt-free version in the blue container), turned it onto a plate and covered it first with a layer of capicola (prosciutto, ham or salami would do, also), followed by a layer of sliced provolone. I rolled it up into a log and let it chill in the fridge while I was at work.
Roasting veggies in a hot oven with a little olive oil is my favorite way to eat veggies. Mr. Dewey likes them that way, too. In fact, he ended his 40+ year ban on beets, turnips, rutabaga and even asparagus when I presented him with a dish of roasted root vegetables one day last fall! If the weather is too warm to turn on the oven, I grill them. The great thing about roasting veggies is you can cook a whole week’s worth of veggies at one time. With minimal seasoning, they are completely versatile. Portions of veggies can be seasoned and added to dishes or served as sides, or, one of our favorites, stuffed into a mustard-slathered baguette, topped with cheese, wrapped in foil and heated on the grill!
So, I threw some broccoli, cauliflower, and carrots into a small glass dish, and drizzled a little olive oil over all, and tossed them into the 400˚F oven. I roasted a dish of Honey Gold baby potatoes, drizzled with olive oil and a little sea salt at the same time. While these roasted, I heated more olive oil in a skillet and browned the rolled, stuffed chicken breast on all sides. That finished in the oven along with the veggies and taters for the last 10 minutes.
I tossed a little chopped fresh parsley on the potatoes as they came out of the oven and we had dinner! It looked lovely, too, with that capicola and melty provolone peeking out the side. A loaf of red wine and cheddar bread from the “Healthy Bread in 5 Minutes a Day” book went quite nicely with the meal. Lemon bars were the perfect dessert.