nyresolution's blog post - Naked Chef Comp

Broccoli/Garlic Chicken Roll-up with homemade potato fries and veggies

Potato Fries:
2 large baking potatoes
1 tsp. minced garlic
1 tbs. olive oil
1 tsp. garlic powder
salt and pepper to taste

Chicken roll-ups:
1 lb. boneless skinless chicken breast
1 tbs. minced garlic
1 tbs. olive oil
3/4 C. chopped broccoli (frozen or fresh)
toothpicks
1/2 C olive oil (for frying)
1 egg
3/4 C breadcrumbs (Italian seasoned)

Veggie sides:
1 large carrot
1/4 C cauliflower florets
1/4 C broccoli florets
1 tbs. olive oil
1 tbs. butter

Dessert:
chocolate syrup
whipped cream
sprinkles
One hot mama

-Potato Fries:
Preheat oven to 425º. Wash potatoes under cool running water. Slice each lengthwise into six wedges. In a single layer, place potatoes side by side on a baking sheet. In a small ramekin, combine olive oil and minced garlic. Use a pastry brush to brush oil onto potatoes. Flip potato wedges and repeat oil coating. Sprinkle both sides of potatoes with salt, pepper, and garlic powder. Place into oven for 35 minutes. Flip potatoes, add one more sprinkling of salt, bake for 10 more minutes.

-Chicken Roll-ups:
In a small saute pan, add olive oil, minced garlic and chopped broccoli. Over medium-high heat, cook until broccoli is tender: about 5 minutes.
While broccoli is cooking, slice each chicken cutlet lengthwise to create two thin cutlets. Set aside.
In a large saute pan, add 1/2 C olive oil. Turn to medium heat.
After broccoli is cooked, chop finely. Use a teaspoon and spoon a small amount of broccoli onto the chicken cutlet. Slowly roll up the cutlet, securing with toothpicks. Repeat with each cutlet.
After each cutlet is rolled, coat in a small dish of whisked egg. Dredge in breadcrumbs. Add cutlet to large saute pan. Repeat with each cutlet.
Let chicken saute for 10 minutes. Flip, cook an additional 10 minutes or until chicken is no longer pink. Remove to a dish lined with paper towels to soak up any extra oil.

-Veggies
Peel carrot. Chop broccoli and cauliflower into small florets. In a small saute pan, add oil, butter and vegetables. Saute on medium-high heat for 8 minutes.