G r e a t h o m e m a d e
s t a r t s w i t h
C l a s s i c o .
Chicken Rollatini
3
boneless, skinless chicken
breast halves
24
Genoa salami or pepperoni
slices
6
provolone slices
18
asparagus spears, trimmed
1
jar (
24
-oz) Classico Tomato &
Basil Pasta Sauce, divided
1/4
cup shredded Parmesan or
Romano cheese
1
.
Preheat oven to
350
° Halve
each chicken breast and pound to
1
/
4
-inch thick. Season, then place
4
salami slices, one cheese slice
and
3
asparagus spears in center
o f each breast; roll up and secure
with a toothpick.
2
. Spread
1/2
cup o f sauce on
bottom o f an
11
x
7
baking dish. Put
chicken in dish, top with remaining
sauce and sprinkle with shredded
cheese. Bake uncovered for
30
to
40
minutes, or until cooked through.
Serves 6
© International Gourmet Specialties Company 2010.
All rights reserved.
f O O d
CHOCOLATE & VANILLA RECIPES
t e c ^
it
share your love
batch o f th e Vanilla Dessert Sandwiches,
pa ge
172
,
w ith
heart-shape cen ter cutouts. Fill w ith Vanilla Cream
Cheese Frosting (also
p a g e
172
)
tin te d pink w ith a fe w
drops o f red fo o d coloring. O r, fo r a chocolate-vanilla
com bo, fill w ith Easy Fudge Frosting on
p a g e
166
(the
sam e fro s tin g used fo r th e C hocolate Stack Loaf). H ere
are a fe w tip s to ensure cookie-m aking success.
For easy rolling,
ro ll th e dough be tw e e n tw o sheets
o f w axed p a p e r and re frig e ra te a t least
30
m in u te s so
th e d o ugh can firm up. T ra n sfe r to a w o rk su rfa ce and
re m o ve th e to p she et o f w axed paper. C u t o u t th e
cookies, peel th e c u to u ts fro m th e b o tto m sh e e t o f
w axed pa p e r w ith y o u r fin g e rs, and tra n s fe r to a
co o kie sheet.
Choose cutters
th a t are a b o u t
3
inches in d ia m e te r
fo r th e scallop-edge coo kie s and he art-shape c u tte rs
a t least
1
inch in size fo r th e centers. The cookies
spread s lig h tly w h e n baked, and th e h e a rt shapes in
th e c e n te r m ay s h rin k slightly. To keep th e do ugh
fro m sticking, d u s t th e c u tte rs w ith a little flo u r.
Serve the cookies
im m ediately a fte r fro s tin g fo r a
crisp cookie. O r, fo r a softer, m o re cakelike cookie,
assem ble th e sandw iches up to
1
day ahead and
refrigerate, covered, until ready to serve.
“I
LOVE HOW
DELICATE
AND SUPER-
CRUNCHY
THE COOKIES
ARE IN
COMPARISON
TO THE SOFT
FILLINGS,”
SAYS ALICE
MEDRICH.
1 7 4
FEBRUARY 2010
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