October 2008 Recipe from Chef Ron

As Fall deepens, what could be better than Chicken and fresh vegetables?

CHICKEN ROULADE

Ingredients
6 – six ounce boneless, skinless chicken breasts
1 – small red onion, cut in julienne strips
1 – red bell pepper, cut in julienne strips
1 – clove fresh garlic, finely diced
½ tsp. fresh marjoram
Dash of salt
Dash of pepper
¼ lb. butter, melted

Lay chicken breast out flat. Pound with mallet until fairly even and flat. Mix veggies, garlic, and marjoram together and divide among chicken breasts. Roll and secure with toothpick. Sauté chicken rolls in medium hot skillet with butter for 2 minutes on each side. Transfer to baking dish and bake in 325 degrees oven for 12 minutes.

RECIPE ARCHIVE

Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!

August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad

September, 2008: Ron's Favorite Banana Pudding