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Crispy Sweet Chicken Roulade

This is heavily adapted from Paula Deen’s Honey and Goat Cheese Chicken

 

 

Crispy Sweet Chicken Roulade
Print Recipe
Servings Prep Time
2-4 15 m
Cook Time
45 m
Servings Prep Time
2-4 15 m
Cook Time
45 m
Crispy Sweet Chicken Roulade
Print Recipe
Servings Prep Time
2-4 15 m
Cook Time
45 m
Servings Prep Time
2-4 15 m
Cook Time
45 m
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°
  2. Pound chicken breasts to app. 1/4" thickness
  3. Spread cream cheese evenly on flattened chicken (you may have some leftover - that's okay! Just save it for something else. Like a bagel. Or whatever.)
  4. Roll chicken so that cream cheese is on the inside
  5. Place in baking dish
  6. Smash crackers, and add paprika and salt (I do this all in a Ziploc. You can do it in a bowl if that's your deal.)
  7. Pour cracker mixture over chicken (if you have enough, you can lift the rolls up and get some coating on the bottom, but it's okay if you don't have enough to do this)
  8. Bake at 350° for 10 minutes
  9. While chicken is baking, melt butter and stir in honey
  10. After 10 minutes, pull chicken out and pour honey butter mixture over the rolls (a lot of it will end up in the bottom of the baking dish - it's all good)
  11. Bake at 350° for another 30-40m (depending on the size of your breasts) (Your chicken breasts.)
  12. Make sure your chicken is cooked through, then dig in and enjoy!
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Thumbprint cookies

Thumbprint cookies
Print Recipe
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Thumbprint cookies
Print Recipe
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Servings Prep Time
36-48 cookies 15 m
Cook Time Passive Time
8-12 m 30 m
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350°F and prepare baking sheet by lining with parchment
  2. Cream together butter and cream cheese
  3. Add sugar to cream cheese mixture and beat until combined
  4. Add vanilla and beat until combined
  5. Gradually add flour and baking soda, mixing well
  6. Chill dough for 30m
  7. Shape chilled dough into balls and place on baking sheet
  8. Make indentation in each ball with the bottom of a spoon or with your thumb
  9. Fill each indentation with the preserves/jam of your choice
  10. Bake for 8-12m at 350°F, until lightly browned
  11. Transfer to cooling rack and allow to cool completely
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Monkey Bread

Monkey Bread
Print Recipe
(adapted from AllRecipes.com)
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Monkey Bread
Print Recipe
(adapted from AllRecipes.com)
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Servings Prep Time
1 loaf 45 m
Cook Time Passive Time
25 m 3 hr
Ingredients
dough
topping
Servings: loaf
Instructions
  1. Set bread machine to Dough. Put yeast, flour, cinnamon, salt, sugar, butter, and water in machine in the order recommended by the manufacturer and start cycle.
  2. When dough is complete, turn out onto well-floured board and knead 10-20 times.
  3. Butter bundt pan.
  4. In a small saucepan, melt together butter and brown sugar.
  5. Cut dough into 1″ cubes.
  6. Dredge cubes in butter/sugar mixture (Yes, it’s hot. Be careful.) and drop evenly into prepared bundt pan.
  7. Let rise in covered bundt pan for 20m.
  8. Preheat oven to 375°F and continue to let do rise for another 5 minutes.
  9. Bake at 375°F for 20-25 minutes (until golden brown).
  10. To serve immediately, place a plate over the top of the pan and invert them together. You may need to give the bottom of the pan a thump after you’ve got them flipped.
  11. To serve the next morning, leave in pan and reheat at 375°F for 10-15 minutes (until butter/sugar mixture is gooey again). Serve as directed above.
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