On the Menu!

Swiss Cheese Chicken Roulade over Rice with Popovers and a salad.

What you need:
Swiss cheese
4 chicken cutlets (or 4 breasts)
flour
black pepper
butter or margarine
chicken broth
oregano and parsley

I started by pounding the chicken breasts flatter than me in a sports bra! (Hehee, but seriously folks....)
Dust a cutting board or wax paper with flour sprinkled with pepper.
Spread the breast or cutlet out on the flour, put some cheese on it and roll it up and around in the flour.
Stick through it with a toothpick or wrap with string, whichever you prefer.
Melt butter in the pan (about 1-2 tbsp), add the chicken, cook, turning frequently until golden brown.
Then add about 3/4 - 1 cup of chicken broth and sprinkle in some dried oregano.
Simmer covered about 12 minutes to cook the chicken all the way through.
At the end, remove the breasts and place over rice, top with some more Swiss cheese. Removing string or toothpicks a good idea too!
Add some flour to the juice in the pan and whisk for a gravy, pour over the chicken and rice, sprinkle with parsley.

For the popovers, pretty general recipe:
4 eggs
2 c. milk
2 c. flour
1 tsp. salt

Mix well, fill each greased muffin dish about 3/4 full, bake on 450* for about 30 minutes.
***Big rule here, DO NOT OPEN THE OVEN UNTIL THEY ARE DONE!!!!*** Turn on the light and peek through the glass, but if you open the door they will end up as "Flopovers"!!!

I actually like to do mine in the mini muffin pans, they are little bite-size puffs of joy! It won't take the full 30 min. for them to cook, so I just check until they are popped and golden brown. But if you use the minis, this recipe is way too much, half it for the little guys unless you are entertaining a bunch of people!

Super yummy! A very high kid and hubby approval on this dish!