Most of the meals prepared in our house are done by me. DH works crazy shifts and is only home for dinner with the family two nights a week. Now, I try to be a chef, but I have no culinary imagination. I have no clue what spices takes good with which vegetables or cuts of meat. DH, on the other hand, grew up in a household where they were responsible for cooking for a family of 6 once a week. Each meal had to be a new creation and the family was forced to eat it whether it was palatable or not.
Sundays are one of the days that DH is home and is in charge of preparing the family’s dinner. My mouth waters when I smell him in the kitchen. Spices, new ingredients and new techniques never scare him. He lives for the challenge! This past Sunday, he was craving his mother German Roladen. Roladen is a meat roll filled with bacon, onions and pickles. DH took the parts he craved from the recipe and came up with this! It was so delicious!
- 6 Boneless White Chicken breasts
- 6 Dill pickles
- 6 slices of Montreal smoked sandwich meat
- 1 cup grated cheese
- 2 cups of Gluten Free Rice Chex
- 4 eggs
- 1 cup of Gluten Free Flour
- Pound the meat until its about 1/2 inch thin
- Lay a layer of each: Montreal Smoked meat, shredded cheese and a whole pickle.
- Roll up chicken breast and pin with tooth picks to hold the other ingredients inside
- Crush Chex mix into a crumble powder.
- Set out three bowls containing flour, eggs, and Chex mix. Dip the chicken rolls in each bowl in the stated order.
- Place on a lined baking sheet.
- Bake at 350 for 1 hour or until cooked
- Service with a side and vegetables.