I hope your weekend was a good one. We just worked on cleaning up around here, and now that my husband thinks he is over pneumonia he started back trying to finish the floors upstairs. I always like Sunday evenings as the weekend winds down, and Sunday suppers are a nice time to have comfort food. Plus, it has been quite cold around here, and comfort foods are called for when you need something to warm you. (And suppers are not nearly as time constrained as Sunday lunches are.)
This meal was perfect for a cold winter night…(or at least cold for Georgia.)
You have probably made some version of the main dish, but if you haven’t, I hope you will try this one. My mother makes a similar dish, but she uses dried beef in place of the ham. Here is my version:
1. Preheat the oven to 375 degrees and spray a 9×13 in. casserole dish with vegetable oil.
2. You will need 4 skinless boneless chicken breasts. Slice them in half lengthwise.
3. Use a meat mallet to flatten each half. I put each piece in a zip lock bag and flatten them while they are inside it. When you finish, lay each of the flattened pieces out on parchment paper or a large tray and sprinkle a little salt on them.
4. Place 3 slices of deli ham on each of the chicken pieces. I tried a different ham this time…Black Forest, but I did not like it…tasted somewhat like pastrami to me. (Although my husband and son thought it tasted fine.) Next time I will go back to using honey ham. Roll up the chicken into bundles and place in the casserole dish.
My mother’s version (and many others) call for wrapping the bundles with slices of bacon before putting them in the dish. I do it differently because I do not like the way the bacon turns out when cooked this way. If you decide to wrap the bundles with bacon, you will not need to salt the chicken.
5. In a medium size bowl, mix one family size can of Cream of Mushroom soup with 16 oz. sour cream. (This is more than the traditional recipe calls for, but it makes such a delicious gravy that we eat a lot of it. A lot.) Then spread it over the chicken.
6. Cover with foil and bake for one hour at 375 degrees. Then remove the foil, and bake an additional 30 minutes.
While the chicken was baking, I made chocolate pudding…just the regular Jello variety that you cook (not instant.) I put it in jars covered with plastic wrap in the refrigerator. The green beans were cooked… (with half an onion, a slice of bacon, and some salt and pepper.)
And a green salad was tossed together with grape tomatoes, onion slices, and beets. When the aluminum foil was removed for the last 30 minutes of baking the chicken, I made the whipped cream for the pudding. Do you put your mixing bowl and beaters in the freezer a few minutes before beating the whipped cream to make sure they are chilled? I wonder if this really makes any difference… Okay back to the chicken.
7. Fry 8 slices of bacon in a pan on the stove. (This is what I do with the bacon that is different from the old recipe.) When the bacon is finished, drain the slices on paper towels and crumble them into large pieces. Empty a small jar of mushrooms (do not drain them) into the bacon grease, and heat them in it. This way you can add mushrooms to the plates of those who like them when the dish is served. (We have picky eaters around here!)
After cooking the rice and heating the rolls, the chicken was ready. To serve it, we placed gravy on a serving of rice and a chicken breast on top of that, spooned a couple of tablespoons of the mushrooms on top of the chicken, and finished it with some of the crumbled bacon. (Sorry for the poor photography. I do not like taking photos at night because the lighting is terrible.)
Warm chocolate pudding with whipped cream was the dessert on a cold Sunday night.
And that was our Sunday supper.
You would think if we are going to keep having all this cold we could at least get a little bit of snow…just a few flakes, perhaps?
Crossing my fingers that February will have some of the white stuff.
So what did you do this weekend?
I’d love to hear all about it!